U.S.G.S.A.-G.I.   Form  No.  179  IssQed  January,  1928 


Handbook  of 
Official  Standards 


for 


Milled  Rice, 

Brown  Rice,  and 

Rough  Rice 


U.  S.  Departmenit  of  AgriciiKnre/ 
Bureaa  of  Agricultural  Ecoilbttlfcs 


Washington.  D.  C. 
1928 


U.S.  OOVBRXMBNTPRINTINa  office:  1928 


U.  S.  G.  S.  A.-G.  I.-Form  No.  179  Issued  January,  1928 

U.  S.  Department  of  Agriculture 

Bureau  of  Agricultural  Economics 


Handbook  of 

Official  Standards  for 

Milled  Rice,  Brown  Rice 

and  Rough  Rice 

Official  standards  of  the  United  States 

as  established  and  promulgated  by 

the  Secretary  of  Agriculture 

Important  features  of 
rice  inspection  and  grading 


PREPARED  BY 

E.G.BOERNER 
In  charge,  Grain  Investigations 

W.  D.  SMITH 

In  charge,  Rice  Investigations 

R.M.GEHL, 

Rice  Investigations,  Grain  Division 


United  States 

Government  Printing  Office 

Washington 

1928 


CONTENTS 

Page 

Secretary's  order 1 

Milled  rice  standards 1 

Class  and  grade  requirements 3 

Definitions 21 

Brown  rice  standards 23 

Class  and  grade  requirements 25 

Definitions _.  31 

Rough  rice  standards 33 

Class  and  grade  requirements 35 

Definitions 43 

Important  features  of  rice  grading 46 

The  sampling  of  rice 46 

Sampling  devices 48 

Sack  trier 48 

Bulk  trier 50 

Sample  divider 50 

Method  of  making  moisture  tests 55 

Determination  of  milling  quality  of  rough  rice 60 

Smith  shelling  device 60 

Bates  laboratory  aspirator 62 

Sieving  **shellings"  of  rice 63 

Method  of  sieving  rice  to  determine  broken  kernels 

and  foreign  material 65 

Black-Shea  sieving  device 66 

Determining  broken  kernels  in  milled  rice 67 

Determining  broken  kernels  in  brown  rice 68 

Determining  foreign  material  and  finely  broken 

kernels  in  rough  rice 68 

List  of  apparatus  essential  for  grading  rice 70 

Further  information, 72 

(n)      , 


OFFICIAL  STANDARDS  FOR  MILLED  RICE,  BROWN 
RICE,  AND  ROUGH  RICE 


Department  of  Agriculture, 

Washington,  D.  C. 
By  virtue  of  the  authority  vested  in  the  Secretary  of  Agri- 
culture by  the  act  of  Congress  entitled  "An  act  making  appro- 
priations for  the  Department  of  Agriculture  for  the  fiscal  year 
ending  June  30, 192S,  and  for  other  purposes,"'  approved  January 
IS,  1927  (Public  No.  522.  G9th Cong.),  I,  W.  M.  Jardine.  Secretary 
of  Agriculture,  do  hereby  fix,  establish,  a^d  promulgate  the 
following  standards  of  class,  quality,  and  condition  for  Milled 
Rice,  Brown  Rice,  and  Rough  Rice,  which  shall  become  the 
oflBcial  standards  of  the  United  States  for  the  inspection  and 
certification  of  such  rices  on  the  15th  day  of  September,  1927, 
and  be  in  force  and  effect  as  long  as  Congress  shall  provide  the 
necessary  authority  therefor,  unless  amended  or  superseded  by 
standards  hereafter  prescribed  and  promulgated  under  such 
authority. 
In  testimony  whereof  I  have  hereunto  set  my  hand  and  caused 
the  oflBcial  seal  of  the  Department  of  Agriculture  to 
[seal.]    be  aflBxed,  in  the  city  of  Washington,  this  6th  day  of 
September,  1927. 

W.  M.  Jardine, 

Secretary. 

U.  S.  STANDARDS  FOR  MILLED  RICE 

For  the  purposes  of  the  United  States  standarcis 
for  milled  rice: 

Milled  rice. — Milled  rice  shall  be  whole  or 
broken  kernels  of  rice  grown  in  continental 
United  States,  from  which  the  hulls  and  prac- 
tically all  of  the  germs  and  bran  layers  have 
been  removed,  which  may  be  either  coated  or 
uncoated,  and  which  does  not  contain  more  than 
10  per  cent  of  cereal  grains,  including  paddy 
grains,  seeds,  or  other  foreign  material,  either 
singly  or  in  any  combination. 

(1) 


HONDURAS  MILLED  RICE  (CLASS  I) 

This  class  shall  include  the  rices  known  com- 
mercially as  Honduras  and  Mortgage  Lifter, 
which  contain  more  than  25  per  cent  of  whole 
kernels,  and  may  include  not  more  than  10  per 
cent  of  whole  kernels  of  rice  of  any  other  class 
or  classes. 

EDITH  MILLED  RICE  (CLASS  H) 

This  class  shall  include  the  rice  known  com- 
mercially as  Edith,  which  contains  more  than 
25  per  cent  of  whole  kernels,  and  may  include 
not  more  than  10  per  cent  of  whole  kernels  of 
rice  of  any  other  class  or  classes. 

FORTUNA  MILLED  RICE  (CLASS  HI) 

This  class  shall  include  the  rice  known  com- 
mercially as  Fortuna,  which  contains  more  than 
25  per  cent  of  whole  kernels,  and  may  include 
not  more  than  10  per  cent  of  whole  kernels  of 
rice  of  any  other  class  or  classes. 

CAROLINA  MILLED  RICE  (CLASS  IV) 

This  class  shall  include  the  rices  known  com- 
mercially as  Carolina  and  Storm  Proof,  which 
contains  more  than  25  per  cent  of  whole  ker- 
nels, and  may  include  not  more  than  10  per 
cent  of  whole  kernels  of  rice  of  any  other  class 
or  classes. 

LADY  WRIGHT  MILLED  RICE  (CLASS  V) 

This  class  shall  include  the  rice  known  com- 
mercially as  Lady  Wright,  which  contains  more 
than  25  per  cent  of  whole  kernels,  and  may 
include  not  more  than  10  per  cent  of  whole 
kernels  of  rice  of  any  other  class  or  classes. 


Grade  requirements  for  the  classes  Honduras^ 
Edith,  FortunOy  Carolina,  and  Lady  Wright 
milled  rice 


M 

Fiximum  limits  of— 

Cereal 

G 
OS 

grains, 

seeds,  and 
heat  dam- 
age (num- 

11 

©a 

^8 

Broken   ) 
kernels 

" 

ber  in  500 

Grade 

grams) 

1^ 

—  b. 

._ 

c  ^ 

w     >5 

"  >. 

if 

^ 

_■ 

II9 
S3-  c 

1 

~,    32  12 

■nS 

>s 

'tc'x 

fcM 

"3 

il's  S 

*-JC 

4*J 

•3 

§ 

s 

=:  0  c 

t; 

s: 

*S 

^ 

"o 

©  X  c; 

0 

^ 

0 

£; 

Eh 

=; 

« 

U 

^ 

E- 

0 

Extra  Fancy  (U.  S. 

No. 

No. 

P.rf. 

P.d. 

P.rf. 

P.rf. 

p.  a. 

Xo.  D- : 

3 

1 

0.5 

1.0 

10 

as 

1 

Fancv  (U.  S.  No.  2).. 

7 

4 

1.5 

1.5 

15 

.5 

2 

Extra  Choice  (U.  S. 

Xo.  3) 

12 

7 

2.0 

2.0 

20 

.  7 

4 

Choice  (U.  S.  Xo.  4)_ 

18 

10 

2.5 

3.0 

25 

1.0 

6 

Medium  (U.S.Xo.  5). 

40 

25 

6.0 

6.0 

35 

2.0 

10 

Sample  grade:  Sample  grade  shall  be  milled  rice  of  the  classes 
Honduras,  or  Edith,  or  Fortuna,  or  Carolina,  or  Lady  Wright, 
respectively,  which  doe5  not  come  within  the  requirements 
of  any  of  the  grales  from  Extra  Fancy  (U.  S.  Xo.  1)  to  Me- 
dium (U.  S.  Xo.  5),  inclusive,  or  which  has  any  commercially 
objectionable  foreign  olor,  or  is  musty,  or  sour,  or  is  heating, 
or  hot,  or  is  of  a  baily  damaged  or  extremely  red  appearance, 
or  is  otherwise  of  distinctly  low  quality,  or  contains  more 
than  0.1  per  cent  of  foreign  material  excepting  paddy  grains, 
other  cereal  grains,  and  seeds. 

The  p)ercentaee  of  moisture  in  the  erades  Extra  Fancv  (U.  S. 
X'o.  1),  Fancy  (U.  S.  Xo.  2",  Extra  Choice  (U.  S.  Xo.  3\  Choice 
(U.  S,  Xo.  4).  and  Medium  (U.  S.  Xo.  5'  shall  not  exceed  14.5. 

Color  and  general  appearance. — Rice  of  the  grade  Extra  Fancy 
(U.  S.  Xo.  1)  shall  be  white  or  creamy  and  shall  be  well  milled. 
Rice  of  the  grade  Fancy  (U.  S.  Xo.  2i  shall  be  white,  creamy, 
or  grayish,  and  shall  be  weU  milled.  Rice  of  the  grade  Extra 
Choice  (U.  S.  Xo.  3)  shall  be  white,  creamy,  or  grayish,  and 
shall  be  reasonably  weU  milled.  Rice  of  the  grade  Choice 
(U.  S.  Xo.  4)  shall  be  white,  creamy,  or  gra^"lsh.  and  may  be 
slightly  rosy,  and  shall  be  reasonably  well  milled.  Rice  of 
the  grade  Medium  (U.  S.  No.  5)  may  be  of  slightly  damaged  or 
red  appearance. 


BLUE  ROSE  MILLED  RICE  (CLASS  VI) 

This  class  shall  include  the  rices  known  com- 
mercially as  Blue  Rose,  Greater  Blue  Rose,  and 
Improved  Blue  Rose,  which  contain  more  than 
25  per  cent  of  whole  kernels  and  may  include 
not  more  than  10  per  cent  of  whole  kernels  of 
rice  of  any  other  class  or  classes. 

EARLY  PROLIFIC  MILLED  RICE  (CLASS  VH) 

This  class  shall  include  the  rice  known  com- 
mercially as  Early  Prolific,  which  contains  more 
than  25  per  cent  of  whole  kernels  and  may  include 
not  more  than  10  per  cent  of  whole  kernels  of 
rice  of  any  other  class  or  classes. 


Grade  requirements  for  the  classes  Blue  Rose  and 
Early  Prolific  milled  rice 


Maximum  limits  of— 

Cereal 

c 

grains, 

•C 

seeds,  and 
heat  dam- 

if 

Broken 
kernels 

age  (num- 

c-2 
tx  c 

ber  in  300 

Grade 

grams) 

is 

--^    Ui 

cc 

X  o 

-c  >. 

~  >> 

C 

lie 

is 

c 

^o 

1^.1 

ptf 

^ 

> 

1 

-, 

S 

>> 

rt 

(-1 

V 

cs  S  c 

C3 

•t-9 

i-i 

^ 

o 

g;  cc  o 

x: 

O 

^ 

t3 

rn 

S  ■ 

tf 

O 

^ 

Eh 

O 

Extra  Fancy  (U. 

S. 

Xo. 

No. 

P.d. 

P.d. 

P.d. 

P.d. 

Ret. 

No.  1) 

3 

7 

1 
4 

0.5 

1.5 

1.0 

1.5 

5 
10 

0.3 
.  5 

1 

Fancv(U.S.No.2)..- 

2 

Extra  Choice  (U. 

s. 

No.  3) 

12 

18 

7 
10 

2.0 
2.5 

2.0 
3.0 

15 
20 

.  7 
1.0 

4 

Choice  (U.  S.  No. 

"4)" 

6 

Medium  (U.S.  No.  5). 

40 

25 

6.0 

6.0 

35 

2.0 

10 

Sample  grade:  Sample  grade  shall  be  milled  rice  of  the  classes 
Blue  Rose  or  Early  Prolific,  respectively,  which  does  not 
come  within  the  requirements  of  any  of  the  grades  from  Extra 
Fancy  (U.  S.  No.  1)  to  Medium  (U.  S.  No.  5),  inclusive,  or 
which  has  any  commercially  objectionable  foreign  odor,  or 
is  musty,  or  sour,  or  is  heating,  or  hot,  or  is  of  a  badly  damaged 
or  extremely  red  appearance,  or  is  otherwise  of  distinctly  low 
quality,  or  contains  more  than  0.1  per  cent  of  foreign  material, 
excepting  paddy  grains,  other  cereal  grains,  and  seeds. 

The  percentage  of  moisture  in  the  grades  Extra  Fancy  (V.  S. 
No.  1),  Fancy  (U.  3.  No.  2),  Extra  Choice  (U.  S.  No.  3),  Choice 
(U.  S.  No.  4),  and  Medium  (U.  S.  No.  5)  shall  not  exceed  14.5. 

Color  and  general  appearance.— Rice  of  the  grade  Extra  Fancy 
(U.  S.  No.  1)  shall  be  white  or  creamy  and  shall  be  well  milled. 
Rice  of  the  grade  Fancy  (U.  S.  No.  2)  shall  be  white,  creamy,  or 
grayish,  and  shall  be  well  milled.  Rice  of  the  grade  Extra 
Choice  (U.  S.  No.  3)  shall  be  white,  creamy,  or  gravish,  and  shall 
be  reasonably  well  milled.  Rice  of  the"^  grade  Choice  (U.  S. 
No.  4)  shall  be  white,  creamy,  or  grayish,  and  may  be  slightly 
rosy,  and  shall  be  reasonably  well  milled.  Rice  bf  the  grade 
Medium  (U.  S.  No.  5)  m<iy  be  of  slightly  damaged  or  red 
appearance. 


JAPAN  MILLED  MCE  (CLASS  VIH) 

This  class  shall  include  the  rices  known  com- 
mercially as  Japan,  which  contain  more  than  25 
per  cent  of  whole  kernels,  and  may  include  not 
more  than  10  per  cent  of  whole  kernels  of  rice 
of  any  other  class  or  classes.  This  class  shall  be 
divided  into  two  subclasses:  (a)  Japan  milled 
rice  and  (b)  California- Japan  milled  rice. 

SUBCLASS    (a)     JAPAN    MILLED    RICE 

This  subclass  shall  include  all  rices  known 
commercially  as  Japan  possessing  the  character- 
istics of  rice  of  this  class  as  grown  east  of  the 
Rocky  Mountains. 


Grade  requirements  for  the  subclass  Japan  milled 
rice 


Maximum  limits  of— 

Cereal 

c 

grains, 

5 

seeds,  and 
heat  dam- 

OS 

C2  fl 

Broken 
kernels 

age  (num- 

c '-^ 

ber  in  500 

txo 

C3   O 

Grade 

grams) 

is 

. 

o 

a  o 

TT  >i 

lie 

^1 

1 

E»g 

<Dt* 

o 
^ 

> 

1 

'3 

2is 

•=l 

--3 

^ 

fe 

cs  a  o 

'C 

ci 

S 

^ 

o 

®  w  o 

o 

o 

.c 

e 

3 

« 

U 

r^ 

c^ 

O 

Extra  Fancy  (U.  S. 

No. 

No. 

P.d. 

P.C^ 

P.d. 

Ret. 

P.ct. 

No.  1) 

3 

7 

1 

4 

0.5 
1.5 

2.0 
4.0 

5 
10 

0.3 

.5 

1 

Fancy  (U.  S.No.  2)._ 

2 

Extra  Choice  (U.  S. 

No.  3) 

12 

18 

7 
10 

2.0 
2.5 

6.0 
8.0 

15 
20 

.  7 
1.0 

4 

Choice  (U.  S.  No.  4).. 

6 

Medium  (U.S. No. 5). 

40 

25 

6.0 

10.0 

35 

2.0 

10 

Sample  grade:  Sample  grade  shall  be  milled  rice  of  the  subclass 
Japan  milled  lice,  respectively,  which  does  not  come  within 
the  requirements  of  any  of  the  grades  from  Extra  Fancy  (U.S. 
No.  1)  to  Medium  (U.  S.  No.  5),  inclusive,  or  which  has  any 
eonmiercially  objectionable  foreign  odor,  or  is  musty,  or  sour, 
or  is  heating,  or  hot,  or  is  of  a  badly  damaged  or  extremely  red 
appearance,  or  is  otherwise  of  distinctly  low  quality,  or  con- 
tains more  than  0.1  per  cent  of  foreign  material  excepting 
paddy  grains,  other  cereal  grains,  and  seeds. 

The  percentage  of  moisture  in  the  grades  Extra  Fancv  (U.S. 
No.  1),  Fancy  (U.S.  No.  2),  Extra  Choice  (U.S.  No.  3),  Choice 
(U.  S.  No.  4),  and  ^Medium  (U.  S.  No.  5)  shall  not  exceed  14.5. 

Color  and  general  appearance. — Rice  of  the  grade  Extra  Fancy 
(U.  S.  No.  1)  shall  be  white  or  creamy  and  shall  be  well  milled. 
Eice  of  the  grade  Fancy  (U.  S.  No.  2)  shall  be  white,  creamy,  or 
grayish,  and  shall  be  well  milled.  Rice  of  the  grade  Extra  Choice 
(U.  S.  No.  3)  shall  be  white,  creamy,  or  grayish,  and  shall  be 
reasonably  well  milled.  Rice  of  the  grade  Choice  (U.  S.  No.  4) 
shall  be  white,  creamy,  or  grayish,  and  may  be  slightly  rosy,  and 
shall  be  reasonably  well  milled.  Rice  of  the  grade  Medium 
(U.  S.  No.  5)  may  be  of  slightly  damaged  or  red  appearance. 

72602°— 28 2 


SUBCLASS     (b)      CALIFORNIA-JAPAN     MILLED     RICE 

This  subclass  shall  include  all  rices  known 
commercially  as  Japan,  possessing  the  charac- 
teristics of  rice  of  this  class  as  grown  west  of  the 
Great  Plains  area  of  the  United  States. 


Grade  requirements  for  the  subclass  (b)  California- 
Japan  tnilled  rice 


Maximum  limits  of— 

Cereal 

c 

Broken 

grains. 

5c? 

kernels 

seeds,  and 

^i 

heat  dam- 

li 

age  (num- 

Grade 

ber  in  500 
grams) 

§1 

0 
> 

JO 

•o  >» 

.s 

0 

£ 

'g's 

1 

d 

2 

o 

;?: 

0 

3, 

a 

•a 

-2 

3 

z 

.id 

•3 

3 

3 
2 

S 

o 

"c 

j= 

H 

^ 

^ 

^ 

c-< 

e 

0 

Extra  Fancy  »  (U.  S. 

Xo. 

No. 

p.  a. 

p.rf. 

Ret. 

P.d. 

P.rf. 

No.  1) 

3 

0 
2 

a2 

.5 

2.0 
4.0 

5 
10 

as 
.5 

a2 

Fancy  (U.  S.  No.  2).. 

.4 

Extra  Choice  (U.  S. 

No.  3) 

12 

3 

1.0 

6.0 

15 

.7 

1.0 

Choice  (U.  5.  Xo.  4).. 

18 

5 

1.5 

S.0 

20 

1.0 

3.0 

Medium  (U.  S.  No.  5). 

25 

" 

2.0 

10.0 

25 

2.0 

5.0 

Sample  grade:  Sample  grade  shall  be  milled  rice  of  the  subclass 
Csdifomia- Japan  milled  ricer  which  does  not  come  within 
the  requirements  for  any  of  the  grades  from  Extra  Fancy 
(U.  S.  No.  1)  to  Medium  (U.  S.  No.  5).  inclusive,  or  which 
has  any  commercially  objectionable  foreign  odor,  or  is  musty, 
or  sour,  or  is  he^arinz.  or  hot,  or  is  of  a  badly  damaged  or  ex- 
tremely red  appearance,  or  is  otherwise  of  distinctly  low 
quahty.  or  contains  more  than  0.1  per  c^nt  of  foreign  material 
excepting  paddy  grains,  other  cereal  grains,  and  seeds. 

The  percentage  of  moisture  in  the  trades  Extra  Fancv  (V.  S. 
No.  1),  Fancy  (U.  S.  No.  2*,  Extra  Choice  (U.  S.  No.  3j.  Choica 
(U.  S.  No.  4),  and  Medium  (U.  S.  No.  5^  shall  not  exceed  14.5. 

Color  and  gemral  appearancf. — Ric-e  of  the  grade  Extra  Fancy 
(U.  S.  No.  1)  shall  be  white  or  creamy  and  shall  be  well  milled. 
Rice  of  the  grade  Fancy  (U.  S.  No.  2)  shall  be  white,  creamy,  or 
grayish,  and  shall  be  well  milled.  Ric-e  of  the  grade  Extra 
Choice  (IT.  S.  No.  3)  shall  be  white,  creamy,  or  grayish,  and 
shall  be  reasonably  well  milled.  Ric-e  of  the  grade  Choice 
(U.  S.  No.  4)  shall  be  white,  creamy,  or  grayish,  and  may  be 
slightly  rosy,  and  shall  be  reasonably  welf  milled.  Ric-e  of  the 
grade  Medium  (U.  S.  No.  5)  may  be  of  slightly  damaged  or  red 
appearance. 


1  The  grade  Extra  Fancy  shall  contain  no  cereal  grains  other 
than  paddy  grains  and  may  contain  not  more  than  one  mud 
lump. 


10 

SECOND  HEAD  MILLED  RICE  (CLASS  IX) 

This  class  shall  consist  of  milled  rice  which 
contains  not  more  than  25  per  cent  of  whole 
kernels,  not  more  than  50  per  cent  of  broken 
kernels  which  will  pass  readily  through  a  63^ 
sieve,  and  not  more  than  10  per  cent  of  broken 
kernels  which  will  pass  readily  through  a  No.  6 
sieve. 


11 


Grade    requirements  for    the    class    Second    Head 
milled  rice 


• 

Maximum  limits  of— 

Cereal 

grains, 

A 

seeds,  and 

C8 

Broken 

heat 
damage 

kernels 

(number  in 

^.a 

Grade 

500  grams) 

?o 

"   i 

8^ 

1 

>> 

6 

tJD*M 

be  oi 

^ 

111 

C 

:^ 

o 

§ 

S 

Oc«Q 

•rj 

03 

M 

o 

QJ 

X3 

u:? 

^ 

H 

« 

o 

^ 

^ 

No. 

No. 

P.  d. 

P.ci. 

P.d. 

Pet. 

Extra  Fancy  (U.  S.  No.  1). 

20 

15 

1 

3 

3 

15 

Fancy  (U.  S.  No.  2) 

25 

20 

2 

5 

5 

26 

Extra  Choice  (U.  S.  No.  3). 

40 

35 

4 

10 

7 

35 

Choice  (U.  S.  No.  4) 

60 

50 

6 

15 

10 

50 

Medium  (U.  S.  No.  5) 

110 

100 

10 

20 

10 

50 

Sample  grade:  Sample  grade  shall  be  milled  rice  of  the  class 
Second  Head  which  does  not  come  within  the  requirements 
of  any  of  the  grades  from  Extra  Fancy  (U.  S.  No.  1)  to  Medium 
(U.  S.  No.  5),  inclusive,  or  which  has  any  commercially  ob- 
jectionable foreign  odor,  or  is  musty,  or  sour,  or  is  heating, 
or  hot,  or  is  of  a  badly  damaged  or  extremely  red  appearance, 
or  is  otherwise  of  distinctly  low  quality,  or  contains  more 
than  0.1  per  cent  of  foreign  material,  excepting  paddy  grains, 
other  cereal  grains,  and  seeds. 

-  The  percentage  of  moisture  in  grades  Extra  F^ncy  (U.  S.  No. 
1),  Fancy  (U.  S.  No.  2),  Extra  Choice  (U.  S.^No.  3),  Choice 
(U.  S.  No.  4),  and  Medium  (U.  S.  No.  5)  shall  not  exceed  14.5. 

Color  and  general  appearance. — Rice  of  the  grades  Extra  Fancy 
(U.  S.  No.  1),  Fancy  (U.  S.  No.  2),  and  Extra  Choice  (U.  S. 
No.  3)  shall  be  white,  creamy,  or  grayish.  Rice  of  the  grade 
Choice  (U.  S.  No.  4)  may  be  of  slightly  damaged  or  slightly 
rosy  appearance.  Rice  of  the  grade  Medium  (U.  S.  No.  5) 
may  be  of  slightly  damaged  or  red  appearance, 


12 


SCREENINGS  MILLED  RICE  (CLASS  X) 

This  class  shall  consist  of  milled  rice  which 
contains  not  more  than  25  per  cent  of  whol^ 
kernels,  which  does  not  meet  the  requirements 
of  size  separations  specified  for  the  class  Second 
Head  milled  rice,  and  which  contains  not  more 
than  15  per  cent  of  broken  kernels  which  will 
pass  readily  through  a  No.  53^  sieve.  This  class 
shall  be  divided  into  two  subclasses:  (a)  Screen- 
ings milled  rice  and  (b)  California-Japan  Screen- 
ings milled  rice. 

SUBCLASS   (A)    SCREENINGS  MILLED   RICE 

This  subclass  shall  include  all  Screenings 
milled  rice  possessing  the  characteristics  of  rice 
of  this  class  as  grown  east  of  the  Rocky  Moun- 
tains. 


13 


Grade    requirements  for  the   subclass    Screenings 
milled  rice 


Maximum  limits  of— 

Grade 

Cereal 

grains 
and 
seeds 
(number 
in  500 
grams) 

Chalky 
kernels 

Broken  kernels 

1 

Through  Through 

No.  5>2      No.  6 

sieve    ,    sieve 

Extra  Fancy  (U.  S.  No.  1) 

Fancy  (U.  S.  No.  2).--.. 

Extra    Choice     (U.     S. 

No.  3) _  — - 

Number 
20 
50 

90 
140 

2oO 

Percent 
5 
8 

12 
20 
30 

Per  cent 
4 
6 

8 
10 

15 

Per  cent 
20 
30 

40 

Choice  (U.  S.  No.  4) 

Medium  (U.  S.  No.  5)... 

50 
60 

Sample  grade:  Sample  grade  shall  be  milled  rice  of  the  subclass 
Screenings  milled  rice  which  does  not  come  within  the  re- 
quirements of  any  of  the  grades  from  Extra  Fancy  (U.  S. 
No.  1;  to  Medium  (U.  S.  No.  5).  inclusive,  or  which  has  any 
commercially  objectionable  foreign  odor,  or  is  musty,  or  sour, 
or  is  heating,  or  hot,  or  is  of  a  badly  damaged  or  extremely 
red  appearance,  or  is  otherwise  of  distinctly  low  quality,  or 
contains  more  than  0.1  per  cent  of  foreign  material,  excepting 
I)addy  grains,  other  cereal  grains,  and  seeds. 

The  percentage  of  moisture  in  grades  Extra  Fancv  (TJ.  S. 
No.  1),  Fancy  (U.  S.  No.  2),  Extra  Choice  (U.  S.  No.  3),  Choice 
(U.  S.  No.  4),  and  Medium  (U.  S.  No.  o)  shall  not  exceed  14.5. 

Color  and  general  appearance. — Rice  of  the  grades  Extra  Fancy 
(U.  S.  No.  1)  and  Fancy  (U.  S.  No.  2)  shall  be  white,  creamy, 
or  grayish.  Rice  of  the  grade  Extra  Choice  CU.  S.  No.  3j  shall 
be  white,  creamy,  or  grayish,  and  may  be  slightly  rosy.  Rice 
of  the  grade  Choice  (U  S.  No.  4)  may  be  of  sUghtly  damaged 
or  rosy  appearance.  Rice  of  the  grade  Medium  (U.  S.  No.  5) 
may  be  of  damaged  or  red  appearance. 

Note.— The  grade  term  "Mediima"  (U.  S.  No.  5)  for  the 
subclass  Screenings  milled  rice  corresponds  to  the  grade  term 
*  F.  A.  Q.  Screenings, "  heretofore  commonly  used  commercially. 


14 


SUBCLASS      (b)      CALIFORNIA-JAPAN       SCREENINGS 
MILLED    RICE 

This  subclass  shall  include  all  Screenings 
milled  rice  made  from  the  rice  known  commer- 
cially as  Japan  possessing  the  characteristics  of 
rice  of  this  class  as  grown  west  of  the  Great 
Plains  area  of  the  United  States. 


Grade   requirements  for   the   subclass    California- 
Japan  Screenings  milled  rice 


Maximum  limits  of— 

* 

Cereal 
grains 

and 
seeds 
(num- 
ber in 

600 
grams) 

Chalky 
kernels 

Broken  kernels 

Grade 

Through 

No.  5H 

sieve 

Through 
No.  6 
sieve 

Extra  Fancy  (U.  S.  No.  l).. 
Fancy  (U.  S.  No.  2) 

Extra  Choice  (U.S.  No.  3). 

Choice  (U.S.  No.  4) 

Medium  (U.  S.  No.  5) 

Number 
30 
75 
125 
175 
250 

Per  cent 
5 

8 
12 
20 
20 

Per  cent 
4 
6 

8 
10 
10 

Per  cent 
20 
30 
40 
50 
50 

Sample  grade:  Sample  grade  shall  be  milled  rice  of  the  subclass 
California  Japan  Screenings  milled  rice  which  does  not  come 
within  the  requirements  of  any  of  the  grades  from  Extra 
Fancy  (U.  S.  No.  1)  to  Medium  (U.  S.  No.  5),  inclusive,  or 
which  has  any  commercially  objectionable  foreign  odor,  or 
is  musty,  or  sour,  or  is  heating,  or  hot,  or  is  of  a  badly  damaged 
or  extremely  red  appearance,  or  is  otherwise  of  distinctly  low 
quality,  or  contains  more  than  0.1  per  cent  of  foreign  material, 
excepting  paddy  grains,  other  cereal  grains,  and  seeds. 

The  percentage  of  moisture  in  grades  Extra  Fancy  (U.  S.  No. 
1),  Fancy  (U.  S.  No.  2),  Extra  Choice  (U.  S.  No.  3),  Choice 
(U.  S.  No.  4),  and  Medium  (U.  S.  No.  5)  shall  not  exceed  14.5. 

Color  and  general  appearance.— Rice  of  the  grades  Extra  Fancy 
(U.  S.  No.  1),  Fancy  (U.  S.  No.  2),  Extra  Choice  (U.  S.  No.  3), 
and  Choice  (U.  S.  No.  4)  shall  be  white,  creamy,  or  grayish. 
Rice  of  the  grade  Medium  (U.  S.  No,  5)  may  be  slightly  damaged 
or  slightly  rosy. 

72602°— 28 3 


16 

BREWERS    MILLED    RICE    (CLASS    XI) 

This  class  shall  consist  of  milled  rice  which 
contains  not  more  than  25  per  cent  of  whole 
kernels  and  contains  more  than  15  per  cent  of 
broken  kernels  which  will  pass  readily  through 
a  No.  5^2  sieve.  This  class  shall  be  divided 
into  two  subclasses:  (a)  Brewers  milled  rice  and 
(b)   California-Japan  Brewers  milled  rice. 

SUBCLASS    (a)    brewers    MILLED    RICE 

This  subclass  shall  include  all  Brewers  milled 
rice  possessing  the  characteristics  of  rice  of  this 
class  as  grown  east  of  the  Rocky  Mountains. 


17 


Grade 


requirements    for     the 
milled  rice 


subclass     Brewers 


Grade 

Cereal  grains 

and  seeds 

(maximum 

limits) 

Color  and  general 

Num- 
ber in 

500 
grams 

Per- 
cent- 
age 

appearance 

Extra  Fancy  (U.S. 

No.  1). 
Fancy  (U.S.  No.  2). 
Extra   Choice  (U. 

S.  No.  3). 

Choice  (U.  S.  No. 
4). 

Medium  (U.S.  No. 
5). 

Number 
60 

Per  cent 

0.1 
.2 

.4 

1.5 

White,  creamv,  or  gray- 
ish. 
Do. 

White,  creamy,  or  gray- 
ish, and  may  be  slight- 
ly rosy. 

May  be  of  slightly  dam- 
aged  or   rosy   appear- 
ance. 

May  be  of  damaged  or 
red  appearance. 

Sample  grade:  Sample  grade  shall  be  milled  rice  of  the  subclass 
Brewers  milled  rice  which  does  not  come  within  the  require- 
ments of  any  of  the  grades  from  Extra  Fancy  (U.  S.  No.  1) 
to  Medium  (U.  S.  No.  5),  inclusive,  or  which  has  any  com- 
mercially objectionable  foreign  odor,  or  is  musty,  or  sour,  or 
heating  or  hot,  or  is  of  a  badly  damaged  or  extremely  red 
appearance,  or  is  otherwise  of  distinctly  low  quality,  or  con- 
tains more  than  0.1  per  cent  of  foreign  material  excepting 
paddy  grains,  other  cereal  grains,  and  seeds. 

The  percentage  of  moisture  in  grades  Extra  Fancy  (U.  S.  No. 
1),  Fancy  (U.  S.  No.  2),  Extra  Choice  (U.  S.  No.  3),  Choice 
(U.  S.  No.  4),  and  Medium  (U.  S.  No.  5)  shall  not  exceed  14.5. 

Note. — The  grade  term  Medium  (U.  S.  No.  5)  for  the  sub- 
class Brewers  milled  rice  corresponds  to  the  grade  term  "Stand- 
ard Milled-Run  Brewers"  heretofore  commonly  used  commer- 
cially. 


18 


SUBCLASS    (b)    CALIFORNIA-JAPAN    BREWERS 
MILLED    RICE 

This  subclass  shall  include  all  Brewers  milled 
rice  made  from  the  rices  known  commercially 
as  Japan  possessing  the  characteristics  of  rice 
of  this  class  as  grown  west  of  the  Great  Plains- 
area  of  the  United  States. 


19 


Grade   requirements  for   the   subclass    California^ 
Japan  Brewers  milled  rice 


Cereal 

Grades 

grains  and 
seeds 

Color  and  general 

(maximum 

appearance 

limits) 

Per  cent 

Extra  Fancy  (U.  S. 

0.5 

White,  creamy,  or  grayish. 

No.  1). 

Fancy  (U.  S.  No.  2).. 

1.0 

Do. 

Extra  Choice  (U.  S. 

1.5 

Do. 

No.  3). 

Choice  (U.  S.  No.  4).. 

3.0 

May  be  slightly  damaged 
or  slightly  rosy. 

Medium  (U.S.  No.  5). 

5.0 

May  be  damaged  or  rosy. 

Sample  grade:  Sample  grade  shall  be  milled  rice  of  the  subclass 
California-Japan  Brewers  milled  rice  which  does  not  come 
within  the  requirements  of.  any  of  the  grades  from  Extra 
Fancy  (U.  S.  No.  1)  to  Medium  (U.  S.  No.  5),  inclusive,  or 
which  has  any  commercially  objectionable  foreign  odor,  or  is 
musty,  or  sour,  or  is  heating,  or  hot,  or  is  of  a  badly  damaged 
or  extremely  red  appearance,  or  is  otherwise  of  distinctly  low 
quality,  or  contains  more  than  0.1  per  cent  of  foreign  material 
excepting  paddy  grains,  other  cereal  grains,  and  seeds. 

The  percentage  of  moisture  in  grades  Extra  Fancy  (U.  S.  No. 
1),  Fancy  (U.  S.  No.  2),  Extra  Choice  (U.  S.  No.  3),  Choice 
(U.  S.  No.  4),  and  Medium  (U.  S.  No.  5)  shall  not  exceed  14.5 


20 


GRADES  FOR  MIXED  MILLED  RICE 

Mixed  milled  rice. — Mixed  milled  rice  shall 
be  a  mixture  of  any  two  or  more  of  Classes  I,  II, 
III,  IV,  V,  VI,  VII,  and  VIII,  which  does  not 
meet  the  requirements  of  any  one  of  such  classes. 

Mixed  milled  rice  shall  be  graded  according  to 
each  of  the  grade  requirements  common  to  the 
class  or  subclass  of  the  miUed  rice  which  pre- 
dominates over  each  other  class  or  subclass  in 
the  mixture,  except  that  aU  of  the  grade  require- 
ments in  any  class  as  to  the  maximum  percent- 
ages of  other  rices  shall  be  disregarded.  The 
grade  designation  of  mixed  milled  rice  shall 
include,  successively,  in  the  order  named,  the 
name  of  the  grade,  or  the  number  thereof,  the 
word  "Mixed, '^  and,  in  the  order  of  its  pre- 
dominance, the  name  and  approximate  percent- 
age of  each  class  or  subclass  of  milled  rice  which 
constitutes  10  per  cent  or  more  of  the  mixture; 
but  if  only  one  class  or  subclass  exceeds  10  per 
cent  of  the  mixture,  the  name  and  approximate 
percentage  of  that  class  or  subclass  shall  be  added 
to  the  grade  designation,  followed  by  the  name 
and  approximate  percentage  of  at  least  one  other 
class  or  subclass. 

GRADES  FOR  COATED  MILLED  RICE 

Coated  milled  rice. — Coated  milled  rice  shall 
be  milled  rice  which  has  been  coated  with  glu- 
cose and  talc  or  any  other  substance. 

Coated  milled  rice  shaU  be  graded  and  desig- 
nated according  to  the  grade  requirements  of 
the  grades  applicable  to  such  rice  if  it  were  not 


21 

coated,  and  there  shall  be  added  to  and  made  a 
part  of  such  grade  designation  the  word 
'^Coated." 

GRADES  FOR  WEEVILY  MILLED  RICE 

Weevily  milled  rice. — Weevily  milled  rice 
shall  be  milled  rice  in  which  adult  live  weevils  or 
other  insects  injurious  to  stored  rice,  or  their 
larvae,  or  clusters  of  webby  material  are  found 
in  a  number  exceeding  1  in  500  grams  of  milled 
rice. 

Weevily  milled  rice  shall  be  graded  and  desig- 
nated according  to  the  grade  requirements  of 
the  grades  applicable  to  such  rice  if  it  were  not 
weevily,  and  there  shall  be  added  to  and  made 
a  part  of  such  grade  designation  the  word 
'' Weevily." 

DEFIMTIONS 

Basis  of  determinations. — Each  determina- 
tion of  cereal  grains,  seeds,  or  other  foreign 
material,  heat-damaged  kernels,  temperature, 
odor,  live  weevils,  or  other  insects  injurious  to 
stored  rice,  moisture  content,  and  general  appear- 
ance shall  be  made  on  the  basis  of  the  grain 
including  foreign  material.  All  other  determi- 
nations shall  be  made  on  the  basis  of  the  grain 
when  free  from  foreign  material. 

Percentages. — Percentages,  except  in  the  case 
of  moisture,  shall  be  percentages  ascertained  by 
weight. 

Percentage  of  moisture. — Percentage  of  mois- 
ture shall  be  that  ascertained  by  the  moisture 
tester  and  the  method  of  use  thereof  described 


22 

in  Bulletin  1375,  dated  February,  1926,  issued 
by  the  United  States  Department  of  Agriculture, 
Bureau  of  Agricultural  Economics,  or  ascertained 
by  any  device  and  method  giving  equivalent 
results. 

No.  5^/2  sieve. — A  metal  sieve  perforated  with 
round  holes  five  and  one-half  sixty-fourths  inch 
in  diameter. 

No.  6  sieve.— A  metal  sieve  perforated  with 
round  holes  six  sixty-fourths  inch  in  diameter. 

No.  63^2  sieve. — A  metal  sieve  perforated  with 
round  holes  six  and  one-half  sixty-fourths  inch 
in  diameter. 

Damaged  kernels. — Damaged  kernels  shall  be 
kernels  and  pieces  of  kernels  of  milled  rice  which 
have  been  distinctly  damaged  by  water,  insects, 
or  by  any  other  means.  Sound  double  and 
sound  broken  kernels  shall  not  be  considered 
damaged  kernels. 

Heat-damaged  kernels. — Heat-damaged  ker- 
nels shall  be  kernels  and  pieces  of  kernels  of 
milled  rice  which  have  been  distinctly  discolored 
by  external  heat  or  as  a  result  of  heating  caused 
by  fermentation. 

Cereal  grains. — Cereal  grains  shall  include 
paddy  grains  (rough  rice),  barley,  wheat,  rye, 
emmer,  spelt,  einkorn,  corn,  grain  sorghums,  and 
oats,  and  shall  not  include  buckwheat,  flaxseed, 
and  wild  oats. 

Seeds. — Seeds  shall  be  grains,  kernels,  or  seeds, 
either  whole  or  broken,  of  any  plant  other  than 
rice  or  cereal  grains. 


23 


Red  rice. — Red  rice  shall  be  kernels  or  pieces 
of  kernels  of  milled  rice  which  are  distinctly  red 
in  color  or  have  any  appreciable  amount  of  red 
bran  thereon. 

Broken  kernels. — Broken  kernels  shall  be  split 
kernels  of  milled  rice  and  pieces  of  kernels  which 
are  less  than  three-fourths  of  the  length  of  the 
perfect  kernel. 

Chalky  kernels. — Chalky  kernels  shall  be  ker- 
nels and  pieces  of  kernels  of  milled  rice  one-half 
or  more  of  which  is  chalky. 

STANDARDS    FOR    BROWN    RICE 

For  the  purposes  of  the  United  States  stand- 
ards for  brown  rice: 

Brown  rice. — Brown  rice  shall  be  rice  grown 
in  continental  United  States  from  which  the 
hulls  only  have  been  removed  from  not  less  than 
90  per  cent  of  the  kernels,  and  which  does  not 
contain  more  than  10  per  cent  of  cereal  grains 
of  a  kind  or  kinds  other  than  rice,  seeds,  or  other 
foreign  material,  either  singly  or  in  any  combi- 
nation. 

Note.— Brown  rice  for  the  purposes  of  the  standards  is  divided 
into  classes  and  subclasses  as  follows:  Class  I,  Honduras  brown 
rice;  Class  II,  Edith  brown  rice;  Class  III,  Fortuna  brown  rice; 
Class  IV,  Carolina  brown  rice;  Class  V,  Lady  Wright  brown 
rice;  Class  VI,  Blue  Rose  brown  rice;  Class  VII,  Early  Prolific 
brown  rice;  Class  VIII,  Japan  brown  rice,  divided  into  sub- 
classes (a)  Japan  brown  rice  and  (6)  California- Japan  brown 
rice;  and  Mixed  brown  rice. 
72602°— 28 4 


24 


HONDURAS  BROWN  RICE   (CLASS  I) 

This  class  shall  include  the  rices  known  com- 
mercially as  Honduras  and  Mortgage  Lifter, 
and  may  include  not  more  than  10  per  cent  of 
whole  kernels  of  rice  of  any  other  class  or  classes. 

EDITH  BROWN  RICE   (CLASS  H) 

This  class  shall  include  the  rice  known  com- 
mercially as  Edith,  and  may  include  not  more 
than  10  per  cent  of  whole  kernels  of  rice  of  any 
other  class  or  classes. 

FORTUNA  BROWN  RICE   (CLASS  EI) 

This  class  shall  include  the  rice  known  com- 
mercially as  Fortuna,  and  may  include  not  more 
than  10  per  cent  of  whole  kernels  of  rice  of  any 
other  class  or  classes. 

CAROLINA  BROWN  RICE   (CLASS  IV) 

This  class  shall  include  the  rices  known  com- 
mercially as  Carolina  and  Storm  Proof,  and 
may  include  not  more  than  10  per  cent  of  whole 
kernels  of  rice  of  any  other  class  or  classes. 

LADY   WRIGHT  BROWN  RICE   (CLASS  V) 

This  class  shall  include  the  rice  known  com- 
mercially as  Lady  Wright,  and  may  include  not 
more  than  10  per  cent  of  whole  kernels  of  rice 
of  any  other  class  or  classes. 


Grade  requirements  for  the  classes  Honduras^ 
Edith,  Fortuna,  Carolina,  and  Lady  Wright 
brown  rice 


Maximum  limits  < 

Df— 

Cereal  grains, 

seeds,  mud 

lumps,  and  heat- 

Broken 

damaged  kernels 

kernels 

(number  m  500 

United  States 

grams 

grade 

03 

B 

^Oi 

2 

a 

^ 

^ 

o 

& 

E 

3 

bO 

0) 

o 

?r 

>> 

fJ 

.§ 

2 

1 

0) 

i 

>> 

c3 

a 

'3 

1 

o 

CQ 

H 

;25 

fl^ 

« 

^ 

O 

H 

r^ 

6 

No. 

No. 

No. 

iVb. 

% 

% 

% 

% 

% 

% 

% 

Extra  Fancy- 

0 

2 

0 

1 

0.2 

0.5 

1 

1.5 

10 

1 

1 

Fancy 

1 

5 

1 

2 

.4 

1.0 

3 

2.5 

15 

2 

2 

Choice 

5 

10 

^1  ' 

LO 

3.0 

5 

5.0 

20 

3'    4 

1 

Sample  grade:  Sample  grade  shall  be  brown  rice  of  the  class 
Hondin-as,  Edith,  Fortuna,  CaroUna.  or  Lady  Wright,  re- 
spectively, which  does  not  come  within  the  requirements  for 
any  of  the  grades  from  Extra  Fancy  to  Choice,  inclusive,  or 
which  has  any  commercially  objectionable  foreign  odor,  or  is 
musty  or  sour,  or  is  heating,  or  hot,  or  is  of  a  badly  damaged  or 
badly  stained  appearance,  or  is  otherwise  of  distinctly  low 
quality,  or  contains  more  than  0.1  per  cent  of  foreign  material 
excepting  paddy  grains,  other  cereal  grains,  seeds,  and  mud 
lumps,  or  contains  more  than  14.5  per  cent  of  moisture. 


26 

BLUE  ROSE  BROWN  RICE  (CLASS  VI) 

This  class  shall  include  the  rices  known  com- 
mercially as  Blue  Rose,  Greater  Blue  Rose,  and 
Improved  Blue  Rose,  and  may  include  not  more 
than  10  per  cent  of  whole  kernels  of  rice  of  any 
other  class  or  classes. 

EARLY  PROLIFIC  BROWN  RICE  (CLASS  VU) 

This  class  shall  include  the  rice  known  com- 
mercially as  Early  Prolific,  and  may  include  not 
more  than  10  per  cent  of  whole  kernels  of  rice  of 
any  other  class  or  classes. 

JAPAN  BROWN  RICE  (CLASS  VIH) 

This  class  shall  include  the  rices  known  com- 
mercially as  Japan,  and  may  include  not  more 
than  10  per  cent  of  whole  kernels  of  rice  of  any 
other  class  or  classes.  This  class  shall  be  divided 
into  two  sub-classes  designated  as  (a)  Japan 
brown  rice,  and  (b)  California  Japan  brown  rice. 

SUBCLASS    (a)    JAPAN    BROWN    RICE 

This  subclass  shall  include  all  rices  known  com- 
mercially as  Japan  possessing  the  characteristics 
of  rice  of  this  class  as  grown  east  of  the  Rocky 
Mountains. 


27 

Grade   requirements  for   classes    Bl 

le    Rose   and 

Early  Prolific  brown  rice  and  the  subclass  Japan 

brown  rice 

Maiimimi  limits  of— 

Cereal  grains, 

j 

seeds,  mud 

lumps,  and  heat- 

Broken 

damaged 

^ 

kernels 

United  States 
grade 

kernels  (number 
in  500  grams) 

1 

T3 

o 

1 

B 

"3 

00 

G 

1 

1^ 

S  ® 

as  C 

1 

1 
1 

a> 

& 

O 

S 

JZ 

.c 

^ 

w 

a 

^ 

Q^ 

« 

Q 

O 

^ 

H 

o 

No. 

No. 

No. 

No. 

% 

% 

% 

% 

% 

% 

% 

Extra  fancy... 

0 

2 

0 

1 

0.2 

0.5 

1 

1.5i      5 

1 

1 

Fancy 

1 

"i 

1 

2 

0.4 
1.0 

1.0 
3.0 

3 
5 

2.5     10 

2 

2 

Choice 

5     10       5       5 

5.0     15       3 

4 

Sample  grade:  Sample  grade  shall  be  brown  rice  of  the  class 
Blue  Rose  or  Early  Prolific  or  the  subclass  Japan,  respectively, 
which  does  not  come  within  the  requirements  for  any  of  the 
grades  Qrom  Extra  Fancy  to  Choic-e,  inclusive,  or  which  has 
any  commercially  objectionable  foreign  odor,  or  is  musty  or 
sour,  or  is  heating,  or  hot,  or  is  of  a  badly  damaged  or  badly 
stained  appearance,  or  is  otherwise  of  distinctly  low  quality, 
or  contains  more  than  0.1  per  c-ent  of  foreign  material  exciepting 
paddy  grains,  other  cereal  grains,  seeds,  and  mud  lumps,  or 
contains  more  than  14.5  per  cent  of  moisture. 


28 


SUBCLASS   (B)     CALIFORNIA-JAPAN    BROWN    RICE 

This  subclass  shall  include  all  rices  known  com- 
mercially as  Japan  possessing  the  characteristics 
of  rice  of  this  class  as  grown  west  of  the  Great 
Plains  area  of  the  United  States. 


29 


Grade   requirements  for   the   subclass    California- 
Japan  broum  rice 


Maximum  limits  of— 

Cereal  grains, 

seeds,  mud 

lumps,  and  heat- 

Broken 

damaged 

e3 

kernels 

- 

kernels  (number 

2 

United  States 
grade 

in  500  grams; 

7J 

s 

o 

as 

1 
1 

I 

luniaged 
rnels 

umps 

1 

s 

ai 

"2 

'O 

1 

1 

c 

i 

No. 

No.  IjVo. 

No. 

% 

% 

% 

% 

% 

% 

% 

Fancv 

1 
3 
5 

25:        1 

^0^     3 

75       5 

5 

0.2 
.2 
.4 

0.2 
.4 
.7 

1.5 

3 
6 
10 

10 
10 
15 

10.1 

1 

2   .2 

2_ 

3   .4 

Sample  grade:  Sample  grade  shall  be  brown  rice  of  the  subclass 
California-Japan  brown  rice  which  does  not  come  within  the 
re<4Uirements  for  any  of  the  grades  from  Fancy  to  Xo.  2,  in- 
clusive, or  which  has  any  commercially  objectionable  foreign 
odor,  cr  is  musty  or  sour,  or  is  heating,  or  hot,  or  is  of  a  badly 
damaged  or  badly  stained  appearance,  or  is  otherwise  of  dis- 
tinctly low  fjuality,  or  contains  more  than  0.1  per  cent  of 
foreign  material  excepting  paddy  grains,  other  cereal  grains, 
seeds,  and  mud  lumps,  or  contains  more  than  15  per  cent  of 
moisture. 


30 

GRADES  FOR  MIXED  BROWN  RICE 

Mixed  brown  rice. — Mixed  brown  rice  shall  be 
a  mixture  of  any  two  or  more  of  Classes  I,  II,  III, 
IV,  V,  VI,  VII,  and  VIII  which  does  not  meet 
the  requirements  of  any  one  of  such  classes. 

Mixed  brown  rice  shall  be  graded  according 
to  each  of  the  grade  requirements  common  to 
the  class  or  subclass  of  brown  rice  which  pre- 
dominates over  each  other  class  or  subclass  in 
the  mixture,  except  that  all  of  the  grade  require- 
ments in  any  class  as  to  the  maximum  percent- 
ages of  other  rices  shall  be  disregarded.  The 
grade  designation  of  mixed  brown  rice  shall  in- 
clude, successively,  in  the  order  named,  the 
name  of  the  grade  or  the  number  thereof,  the 
word  ''mixed,"  and,  in  the  order  of  its  predom- 
inance, the  name  and  approximate  percentage 
of  each  class  or  subclass  of  brown  rice  which 
constitutes  10  per  cent  or  more  of  the  mixture, 
but  if  only  one  class  or  subclass  exceeds  10  per 
cent  of  the  mixture  the  name  and  approximate 
percentage  of  that  class  or  subclass  shall  be 
added  to  the  grade  designation,  followed  by  the 
name  and  approximate  percentage  of  at  least 
one  other  class  or  subclass. 

GRADES  FOR  WEEVILY  BROWN  RICiS 

Weevily  brown  rice. — Weevily  brown  rice  shall 
be  all  brown  rice  which  is  infested  with  live 
weevils  or  other  insects  injurious  to  stored  rice. 

Weevily  brown  rice  shall  be  graded  and  desig- 
nated according  to  the  grade  requirements  of 
the  grade  applicable  to  such  rice  if  it  were  not 


31 

weevily,  and  there  shall  be  added  to  and  made 
a  part  of  such  grade  designation  the  word 
^' Weevily.'^ 

DEFINITIONS 

Basis  of  determination. — All  determinations 
shall  be  upon  the  basis  of  the  lot  of  rice  as  a 
whole. 

Percentages. — Percentages,  except  in  the  case 
of  moisture,  shall  be  percentages  ascertained  by 
weight. 

Percentage  of  moisture. — Percentage  of  mois- 
ture shall  be  that  ascertained  by  the  moisture 
tester  and  the  method  of  use  thereof  described 
in  Bulletin  1375,  dated  February,  1926,  issued 
by  the  United  States  Department  of  Agricul- 
ture, Bureau  of  Agricultural  Economics,  except 
that  the  flame  shall  be  extinguished  when  the 
thermometer  registers  200°  C,  or  ascertained 
by  any  device  and  method  giving  equivalent 
results. 

No.  63^  sieve. — A  metal  sieve  perforated  with 
round  holes  six-and-one-half  sixty-fourths  inch 
in  diameter. 

Damaged  kernels. — Damaged  kernels  shall 
be  kernels  and  pieces  of  kernels  of  brown  rice 
which  have  been  distinctly  damaged  by  water, 
insects,  or  by  any  other  means.  Sound  double 
and  sound  broken  kernels  shall  not  be  considered 
damaged  kernels. 

Heat-damaged  kernels. — Heat-damaged  ker- 
nels shall  be  kernels  and  pieces  of  kernels  of 
brown  rice  which  have  been  distinctly  dis- 
colored by  external  heat  or  as  a  result  of  heating 
caused  by  fermentation. 
72602°-28 5 


32 

Cereal  grains. — Cereal  grains  shall  include 
barley,  wheat,  rye,  emmer,  spelt,  einkorn,  corn, 
grain  sorghums,  and  oats,  and  shall  not  include 
buckwheat,  flaxseed,  and  wild  oats. 

Seeds. — Seeds  shall  be  grains,  kernels,  or  seeds, 
either  whole  or  broken,  of  any  plant  other  than 
rice  or  cereal  grains. 

Red  rice. — Red  rice  shall  be  kernels  or  pieces 
of  kernels  of  brown  rice  which  are  distinctly  red 
in  color  or  have  any  appreciable  amount  of  red 
bran  theron. 

Broken  kernels. — Broken  kernels  shall  be 
split  kernels  of  brown  rice  and  pieces  of  kernels 
which  are  less  than  three-fourths  of  the  length 
of  the  perfect  kernels. 

Chalky  kernels. — Chalky  kernels  shall  be 
kernels  and  pieces  of  kernels  of  brown  rice  one- 
half  or  more  of  which  is  chalky. 

Mud  lumps. — Mud  lumps  shall  be  lumps  of 
dried  mud  which  will  not  pass  through  a  No. 
63^  sieve.  Mud  lumps  which  will  pass  through 
a  No.  63^  sieve  shall  function  in  grading  only  as 
foreign  material. 

Paddy  grains. — Paddy  grains  shall  be  kernels 
of  rice  from  which  the  hulls  have  not  been 
removed. 


33 


UNITED  STATES  STANDARDS  FOR 
ROUGH  RICE 

For  the  purposes  of  the  United  States  standards 
for  rough  rice: 

Rough  rice. — Rough  rice  shall  be  rice  grown 
in  continental  United  States  which  contains  not 
less  than  50  per  cent  of  kernels  of  rice  from 
which  the  hulls  have  not  been  removed,  and 
which  may  contain  not  more  than  50  per  cent 
of  matter  other  than  rice  and  not.  more  than  10 
per  cent  of  cereal  grains  of  a  kind  or  kinds  other 
than  rice. 

HONDURAS  ROUGH  RICE  (CLASS  I) 

This  class  shall  include  the  rices  known 
commercially  as  Honduras  and  Mortgage  Lifter, 
and  may  include  not  more  than  10  per  cent  of 
whole  kernels  of  rice  of  any  other  class  or  classes. 

EDITH  ROUGH  RICE  (CLASS  H) 

This  class  shall  include  the  rice  known  com- 
mercially as  Edith,  and  may  include  not  more 
than  10  per  cent  of  whole  kernels  of  rice  of  any 
other  class  or  classes. 

FORTUNA  ROUGH  RICE  (CLASS  IH) 

This  class  shall  include  the  rice  known  com- 
mercially as  Fortuna,  and  may  include  not  more 
than  10  per  cent  of  whole  kernels  of  rice  of  any 
other  class  or  classes. 

CAROUNA  ROUGH  RICE  (CLASS  IV) 

This  class  shall  include  the  rices  know^n  com- 
luerciaUy  as  Carolina  and  Storm  Proof,  and 
may  include  not  more  than  10  per  cent  of  whole 
kernels  of  rice  of  any  other  class  or  classes. 


34 


LADY  WRIGHT  ROUGH  RICE  (CLASS  V) 

This  class  shall  include  the  rice  known  com- 
mercially as  Lady  Wright,  and  may  include 
not  more  than  10  per  cent  of  whole  kernels  of 
rice  of  any  other  class  of  classes. 

BLUE  ROSE  ROUGH  RICE  (CLASS  VI) 

This  class  shall  include  the  rices  known  com- 
mercially as  Blue  Rose,  Greater  Blue  Rose,  and 
Improved  Blue  Rose,  and  may  include  not  more 
than  10  per  cent  of  whole  kernels  of  rice  of  any 
other  class  or  classes. 

EARLY  PROLIFIC  ROUGH  RICE  (CLASS  VH) 

This  class  shall  include  the  rice  known  com- 
mercially as  Early  Prolific,  and  may  include  not 
more  than  10  per  cent  of  whole  kernels  of  rice 
of  any  other  class  or  classes. 

JAPAN  ROUGH  RICE  (CLASS  VIH) 

This  class  shall  include  the  rices  known  com- 
mercially as  Japan,  and  may  include  not  more 
than  10  per  cent  of  whole  kernels  of  rice  of  any 
other  class  or  classes.  This  class  shall  be  divided 
into  two  subclasses  designated  as  (a)  Japan 
rough  rice,  and  (6)  California-Japan  rough  rice. 

SUBCLASS    (A)    JAPAN    ROUGH    RICE 

This  subclass  shall  include  all  rices  known 
commercially  as  Japan  possessing  the  charac- 
teristics of  rice  of  this  class  as  grown  east  of  the 
Rocky  Mountains, 


35 


Grade  rc(j niretnenls  for  the  cla.sses  HonduraSj 
Edith,  Fortuna,  Carolina,  Lady  Wright,  Blue 
Rose,  and  Early  Prolific  rough  rice,  and  for  the 
subclass  Japan  rough  rice 


Maximum  limits  of— 

United 

States 

grade  No.i 

Damaged 
kernels 

Red 
rice 

Foreign  material  and 
finely  broken  kernels 

Total 

Heat 
dam- 
age 

Sepa- 
rable 

Inseparable  ^ 

Rice  of 
other 
classes 

Mud 
lumps 

Cereal 
grains 

1 

P.ct. 
2 
4 

7 
10 
15 
15 

Ret. 

0.0 

.1 

.2 
.3 
.4 
.  5 

P.ct. 
0.5. 
3.0 
6.0 
10.0 
20.0 
30.0 

P.ct. 
2 
4 

7 

10 
15 
15 

P.ct. 

0.0 

.1 

.2 

P.ct. 

0.0 

.1 

.2 

P.  d. 

1 

2 

2 

3 

4 

4 

.3  1          .3 
.5             .5 
1.0           1.0 

6 

5 

10 

6 

10 

Sample  grade:  Sample  grade  shall  be  rough  rice  of  the  class 
Honduras,  or  Edith,  or  Fortuna,  or  Carolina,  or  Lady  Wright, 
or  Blue  Rose,  or  Early  Prolific,  or  the  subclass  Japan,  respec- 
tively, which  does  not  come  within  the  requirements  for  any 
of  the  grades  from  No.  1  to  No.  6,  inclusive,  or  which  has  any 
commercially  objectionable  foreign  odor,  or  is  sour,  heating, 
or  hot,  or  is  otherwise  of  distinctly  low  quality.  The  rough 
rice  in  each  grade  above  sample  grade  shall  be  cool. 


1  For  special  grade  designations  for  weevily,  damp,  wet, 
seedy,  very  seedy,  mud-dragged,  stained,  and  musty  rough  rice 
S(?e  specifications  given  on  pp.  38  to  42,  inclusive. 


36 


SUBCLASS  (B)   CALIFORNIA-JAPAN    ROUGH    RICE 

This  subclass  shall  include  all  rices  known 
commercially  as  Japan  possessing  the  charac- 
teristics of  rice  of  this  class  as  grown  west  of 
the  Great  Plains  area  of  the  United  States. 


37 


Grade    requirements  for   the    suhrlass 
Japan  rough  rice 

Calif 

)rnia- 

United 

States 

grade  No.i 

Maximum  limits  of— 

Damaged 
kernels 

Red 
rice 

Foreign  material  and 
finely  broken  kernels 

Heat 
dam- 
age 

Sepa- 
rable 

Inseparable  i 

Riceof 
other 
classes 

Total 

Mud 
lumps 

Cereal 
grains 

l.._ _. 

P.ct. 

0.2 

.4 

.7 

1.0 

P.ct. 
0.0 
.1 
.2 
.3 
.4 
.5 

P.ct. 
0.1 
.2 
.5 
1.0 
2.0 
5.0 

P.ct. 
2 
4 
7 
10 
15 
20 

P.ct. 
0.0 
.1 
.2 
.3 
.5 
1.0 

P.ct. 

0.0 
.1 
.2 
.3 
.  5 

1.0 

P.  a. 

0.  I 

2       -       - 

2 

3 

.4 

4 

.  0 

5... 

C 

1.5 

2.0 

1.0 
1.0 

Sample  grade:  Sample  grade  shall  be  rough  rice  of  the  subclass 
California-Japan  which  does  not  come  within  the  require- 
ments for  any  of  the  grades  from  No.  1  to  Xo.  6,  inclusive,  or 
which  has  any  commercially  objectionable  foreign  odor,  or  is 
sour,  heating,  or  hot,  or  is  otherwise  of  distinctly  low  quality. 
The  rough  rice  in  each  grade  above  sample  grade  shall  be  cool. 


^  For  special  grade  designations  for  weevily,  damp,  wet,  seedy, 
very  seedy,  mud-dr^gewd,  stained,  and  musty  rough  rice  see 
specifications  given  on  pp.  38  to  42,  inclusive. 


38 


GRADEvS  FOR  MIXED  ROUGH  RICE 

Mixed  rough  rice. — Mixed  rough  rice  shall 
be  a  mixture  of  any  two  or  more  of  Classes  I, 
II,  III,  IV,  V,  VI,  VII,  and  VIII  which  does 
not  meet  the  requirements  of  any  one  of  such 
classes. 

Mixed  rough  rice  shall  be  graded  according 
to  each  of  the  grade  requirements  common  to 
the  class  or  subclass  of  rough  rice  which  pre- 
dominates over  each  other  class  or  subclass  in 
the  mixture,  except  that  all  of  the  grade  require- 
ments in  any  class  as  to  the  maximum  per- 
centages of  other  rices  shall  be  disregarded. 
The  grade  designation  of  mixed  rough  rice  shall 
include,  successively,  in  the  order  named,  the 
number  of  the  grade,  the  word  ^' mixed,"  and, 
in  the  order  of  its  predominance,  the  n:ame  and 
approximate  percentage  of  each  class  or  sub- 
class of  rough  rice  which  constitutes  10  per  cent 
or  more  of  the  mixture;  but  if  only  one  class 
or  subclass  exceeds  10  per  cent  of  the  mixture 
the  name  and  approximate  percentage  of  that 
class  or  subclass  shall  be  added  to  the  grade 
designation,  followed  by  the  name  and  approxi- 
mate percentage  of  at  least  one  other  class  or 
subclass. 

GRADES  FOR  DAMP  AND  WET  ROUGH  RICE 

DAMP  ROUGH  RICE 

In  the  case  of  rice  other  than  of  the  subclass 
California-Japan  rough  rice  all  rough  rice  con- 
taining more  than  14  per  cent  but  not  more  than 
15.5  per  cent  of  moisture  shall  be  considered 
damp. 


39 

In  the  case  of  rice  of  the  subclass  California- 
Japan  rough  rice  all  rough  rice  containing  more 
than  15  per  cent  but  not  more  than  16  p)er  cent 
of  moisture  shall  be  considered  damp. 

Damp  rough  rice  shall  be  graded  and  desig- 
nated according  to  the  grade  requirements  of 
the  grade  applicable  to  such  rice  if  it  were  not 
damp,  and  there  shall  be  added  to  and  made  a 
part  of  such  grade  designation  the  word  ''  Damp.' 

WET    ROUGH    RICE 

In  the  case  of  rice  other  than  of  the  subclass 
California-Japan  rough  rice  all  rough  rice  con- 
taining more  than  15.5  per  cent  but  not  more 
than  17  per  cent  of  moisture  shall  be  considered 
wet. 

In  the  case  of  rice  of  the  subclass  California- 
Japan  rough  rice  all  rough  rice  containing  more 
than  16  per  cent  but  not  more  than  17  per  cent 
of  moisture  shall  be  considered  wet. 

Wet  rough  rice  shall  be  graded  and  designated 
according  to  the  grade  requirements  of  the  grade 
applicable  to  such  rice  if  it  were  not  wet,  and 
there  shall  be  added  to  and  made  a  part  of  such 
grade  designation  the  word  "Wet." 

Note. — All  rough  rice  containing  more  than  17  per  c^nt  nf 
moisture  shall  be  considered  of  low  quality  and  shall  be  graded 
'"Sample  grade." 

GRADES  FOB  SEEDY  AXD  VERY  SEEDY  ROUGH  RICE 

The  determination  of  whether  rough  rice  is 
seedy,  very  seedy,  or  sample  grade  on  account 
of  seeds  shall  be  made  after  the  removal  of 
separable  foreign  material. 


40 


SEEDY   ROUGH   RICE 

If,  after  the  removal  of  separable  foreign 
material,  in  the  case  of  rice  other  than  of  the 
subclass  California-Japan  rough  rice,  rough  rice 
contains  more  than  0.1  per  cent  but  not  more 
than  0.5  per  cent  of  weed  seeds  it  shall  be  con- 
sidered seedy. 

If,  after  the  removal  of  separable  foreign 
material,  in  the  case  of  rice  of  the  subclass  Cali- 
fornia-Japan rough  rice,  rough  rice  contains 
more  than  0.5  per  cent  but  not  more  than  1.5 
per  cent  of  weed  seeds  it  shall  be  considered 
seedy. 

Seedy  rough  rice  shall  be  graded  and  desig- 
nated according  to  the  grade  requirements  of 
the  grade  applicable  to  such  rice  if  it  were  not 
seedy,  and  there  shall  be  added  to  and  made  a 
part  of  such  grade  designation  the  word  ''Seedy.'* 

VERY    SEEDY    ROUGH    RICE 

If,  after  the  removal  of  separable  foreign 
material,  in  the  case  of  rice  other  than  of  the 
subclass  California-Japan  rough  rice,  rough 
rice  contains  more  than  0.5  per  cent  but  not 
more  than  1  per  cent  of  weed  seeds  it  shall  be 
considered  very  seedy. 

If,  after  the  removal  of  separable  foreign 
material,  in  the  case  of  rice  of  the  subclass 
California- Japan  rough  rice,  rough  rice  contains 
more  than  1.5  per  cent  but  not  more  than  3 
per  cent  of  weed  seeds  it  shall  be  considered 
very  seedy. 


4i 


\eTy  seedy  rough  rice  shall  be  graded  and 
designated  according  to  the  grade  requirements 
of  the  grade  applicable  to  such  rice  if  it  were  not 
very  seedy,  and  there  shall  be  added  to  and 
made  a  part  of  such  grade  designation  the 
words  ''Very  Seedy." 

Note.— If,  after  the  removal  of  separable  foreign  material,  in 
the  case  of  rice  other  than  of  the  subclass  California-Japan 
rough  rice,  rough  rice  contains  more  than  1  per  cent  of  weed 
seeds  it  shall  be  considered  of  low  quality  and  shall  be  graded 
"Sample  grade."  If,  after  the  removal  Of  separable  foreign 
material,  in  the  case  of  rice  of  the  subclass  Cahfornia-Japan 
rough  rice,  rough  rice  contains  more  than  3  per  cent  of  weed 
seeds  it  shall  be  considered  of  low  quality  and  shall  be  graded 
"Sample  grade." 

GRADES  FOR  WEEVILY  ROUGH  RICE 

Weevily  rough  rice. — Weevily  rough  rice 
shall  be  all  rough  rice  which  is  infested  with  live 
weevils  or  other  insects  injurious  to  stored  rice. 

Weevily  rough  rice  shall  be  graded  and  des- 
ignated according  to  the  grade  requirements  of 
the  grade  applicable  to  such  rice  if  it  were  not 
weevily,  and  there  shall  be  added  to  and  made  a 
part  of  such  .  grade  designation  the  word 
''  Weevily." 

GRADES      FOR      STAINED,      MUD-DRAGGED,      AND 
MUSTY  ROUGH  RICE 

STAINED    ROUGH    RICE 

Stained  rough  rice  shall  be  rough  rice  which 
has  been  distinctly  discolored  by  climatic  con- 
ditions or  in  any  other  manner. 

Stained  rough  rice  shall  be  graded  and  desig- 
nated according  to  the  grade  requirements  of 


42 

the  grade  applicable  to  such  rice  if  it  were  not 
stained,  and  there  shall  be  added  to  and  made 
a  part  of  such  grade  designation  the  word 
^^  Stained.'^ 

MUD-DRAGGED    ROUGH    RICE 

Mud-dragged  rough  rice  shall  be  rough  rice 
in  which  there  are  more  than  2  per  cent  of 
kernels  with  a  distinct  amount  of  mud  clinging 
to  them. 

Mud-dragged  rough  rice  shall  be  graded  and 
designed  according  to  the  grade  requirements  of 
the  grade  applicable  to  such  rice  if  it  were  not 
mud-dragged,  and  there  shall  be  added  to  and 
made  a  part  of  such  grade  designation  the  word 
'' Mud-dragged." 

MUSTY    ROUGH    RICE 

Musty  rough  rice  shall  be  rough  rice  which 
has  an  unmistakable  musty  odor. 

Musty  rough  rice  shall  be  graded  and  desig- 
nated according  to  the  grade  requirements  of 
the  grade  applicable  to  such  rice  if  it  were  not 
musty,  and  there  shall  be  added  to  and  made 
a  part  of  such  grade  designation  the  word 
'^  Musty." 

MILUNG  QUALITY 

Milling  quality  shall  be  based  on  the  value  of 
the  rough  rice  for  milling  purposes.  The  test 
for  milling  quality  shall  be  determined  by  use 
of  the  Smith  shelling  device,  described  in  mimeo- 
graph circular  USGSA-GI,  No.  34,  dated 
August,  1925,  issued  by  the  Bureau  of  Agricul- 


•  43 

tural  Economics,  United  States  D^>artment  of 
Agrieulture,  or  as  determined  by  any  device 
or  method  giving  equival^it  results. 

Mining  quality  shall  be  detennined  as  prime 
mining  quality,  good  mffling  quality,  medium 
*  inining  quality,  fair  tnining  quality,  ordinary 
mining  quality,  or  low  milling  quality.  The 
milling  quality  so  det^mined  and  stated  shall 
be  added  to  the  erade  designation. 

DErwNmof& 

Basis  of  detemnatimts. — Ikch  determinan 
tion  ctf  general  appearance,  tempezatuie,  odor, 
mfflsture,  sqiazable  foreign  material  and  findy 
tHokoi  kernels,  mining  quality,  mud-dragged, 
and  insects  injurious  to  stored  rice  shall  be  on 
the  basis  of  the  lot  of  rice  as  a  whole.  Elach 
determination  of  red  rice,  damaged  kemds,  and 
other  classes  shall  be  upon  the  basis  of  the  rice 
after  shelling.  AH  other  detominations  ghan 
be  upofn  the  basis  of  the  rice  when  free  from 
separable  foreign  material  and  findly  brc^oi 
kemdLs  and  before  shelling. 

Perceaiages. — ^Percentages,  ^oept  in  the  ease 
: :  mcHsture,  shall  be  perooitages  ascertained  by 
-eigjit. 

Pcrcmlage  of  ■Miistnre. — ^P^ioeiitage  of  mois- 
rjoe  shall  be  that  asc^iained  by  the  moisture 
raster  and  the  method  of  use  thereof  described 
in  BuHelin  Mo.  1375,  dated  F^ruary,  1926, 
issued  by  the  United  States  D^Mutment  of 
Agriculture,  Bureau  of  Agricultural  Economics, 
except  that  the  flame  shall  be  extinguished  when 


44 

the  thermometer  registers  200°  C,  or  ascertained 
by  any  device  and  method  giving  equivalent 
results. 

Damaged  kernels. — Damaged  kernels  shall  be 
kernels  and  pieces  of  kernels  of  rough  rice  which 
have  been  distinctly  damaged  by  water,  insects, 
or  by  any  other  means.  Sound  broken  kernels 
and  kernels  of  which  the  hulls  only  have  been 
damaged  shall  not  be  considered  as  damaged 
kernels. 

Heat-damaged  kernels. — Heat-damaged  ker- 
nels shall  be  kernels  and  pieces  of  kernels  of 
rough  rice  which  have  been  distinctly  discolored 
by  external  heat  or  as  a  result  of  heating  caused 
by  fermentation. 

Separable  foreign  material  and  finely  broken 
kernels. — Separable  foreign  material  and  finely 
broken  kernels  shall  be  all  matter  other  than 
rice  which  will  not  pass  through  a  No.  12  sieve 
and  all  kernels  and  pieces  of  kernels  of  rough 
rice  and  all  foreign  matter  which  will  pass 
through  a  No.  63^  sieve. 

No.  12  sieve. — A  metal  sieve  perforated  with 
round  holes  twelve  sixty-fourths  inch  in  diameter. 

No.  63^  sieve. — A  metal  sieve  perforated  with 
round  holes  six  and  one-half  sixty-fourths  inch 
in  diameter. 

Mud  lumps. — Mud  lumps  shall  be  lumps  of 
dried  mud  which  will  pass  through  a  No.  12 
sieve  but  which  will  not  pass  through  a  No. 
6J^  sieve.  Mud  lumps  which  will  not  pass 
through  a  No.  12  sieve  or  which  will  pass  through 


45 

a  No.  6H  sieve  shall  function  in  grading  only 
as  *' separable  foreign  material  and  finely 
broken  kernels/' 

Cereal  grains. — Cereal  grains  shaU  include 
barley,  rye,  wheat,  emmer,  spelt,  einkom,  corn, 
grain  sorghums,  and  oats,  and  shall  not  include 
buckwheat,  flaxseed,  and  wild  oats.  Cereal 
grains  wjiich  ^^ill  not  pass  through  a  No.  12 
sieve  or  which  will  pass  through  a  No.  6J^ 
sieve  shall  function  in  grading  only  as  ''separable 
foreign  material  and  fin^y  broken  kernels." 

Weed  seeds. — Weed  seeds  shall  be  grains, 
kernels,  or  seeds,  either  whole  or  broken,  of  any 
plant  other  than  rice  or  other  cereal  grains. 
Weed  seeds  which  will  not  pass  through  a  No.  12 
sieve  or  which  will  pass  through  a  No.  63^ 
sieve  shall  function  in  grading  only  as  ''sepa- 
rable foreign  material  and  finely  broken 
kernels.'' 

Red  rice. — Red  rice  shall  be  whole  or  broken 
kernels  of  rice  of  which  the  bran  is  distinctly 
red  or  pink  in  color. 


46 

IMPORTANT     FEATURES      OF     GRADING 
RICE 

THE   SAMPLING    OF    RICE 

The  obtaining  of  a  representative  sample  is 
essential  to  the  determination  of  the  true  grade 
of  a  given  lot  of  rice.  If  the  sample  obtained 
is  not  representative  no  amount  of  care  in  mak- 
ing determinations  for  the  grading  factors  will 
establish  the  true  grade  of  the  rice  sampled. 
Consequently,  great  care  should  be  taken  in 
sampling  in  order  that  the  sample  on  which  the 
grade  of  the  rice  is  to  be  based  shall  truly  re- 
present the  rice  sampled. 

The  sample  should  be  approximately  2  quarts 
in  size.  If  the  time  to  elapse  between  the  draw- 
ing of  the  sample  and  the  determination  of  grade 
would  permit  of  such  change  in  the  condition 
of  the  sample  as  to  affect  the  grade,  at  least 
1}/^  pints  should  be  inclosed  in  an  air-tight  con- 
tainer and  the  remainder,  if  any,  in  a  clean 
cloth  sack. 

In  case  of  rice  in  sacks,  samples  shall  be  drawn 
from  as  many  individual  sacks  selected  at  ran- 
dom as  will  enable  the  sampler  to  procure  an 
average  and  representative  sample  of  the  entire 
lot.  In  case  a  lot  is  of  such  size  or  is  stacked  in 
such  a  manner  that  a  representative  sample  can 
not  be  obtained,  no  official  inspection  of  the  rice 
should  be  made  until  a  representative  portion  of 
it  is  accessible  for  sampling. 

In  the  case  of  bulk  rough  rice  in  a  carload 
lot,  or  in  a  wagon,  at  least  five  probes  (with  a 


47 


double-shell  compartment  trier  60  inches  long, 
or  one  giving  equivalent  results),  and  as  many 
more  as  may  be  necessary,  in  the  discretion  of 
the  sampler,  shall  be  taken  from  the  rice  in 
different  parts  of  the  car  or  wagon,  as  the  case 
may  be. 

In  case  of  bulk  rough  rice  in  a  canal  boat, 
barge,  ship,  or  other  vessel  at  least  five  probes 
(with  a  double-shell  compartment  trier,  or  one 
giving  equivalent  results),  and  as  piany  more  as 
may  be  necessary,  in  the  discretion  of  the  sam- 
pler, shall  be  taken  at  points  through  each  hatch 
or  opening  in  the  deck,  or  may  be  drawn  from 
the  spout  or  on  the  belt  or  other  conveyor  from 
the  vessel  if  taken  in  such  a  way  as  to  be  repre- 
sentative of  the  entire  lot  or  parcel. 

In  case  of  bulk  rough  rice  being  loaded  aboard 
a  canal  boat,  barge,  ship,  or  other  vessel,  the 
sample  may  be  taken  from  the  spout  or  on  the 
belt  or  other  conveyor  to  the  vessel  if  taken  in 
such  a  way  as  to  be  representative  of  the  entire 
lot  or  parcel. 

Samples  drawn  from  individual  sacks  should 
either  be  kept  in  separate  containers  until  taken 
to  the  inspection  office  or  should  be  compared 
by  the  sampler  as  drawn  to  see  that  the  lot  being 
sampled  is  uniform  and  regular  in  quality. 

In  case  it  shall  appear  that  a  material  portion 
of  a  lot  or  parcel  of  rice  is  in  any  manner  dis- 
tinctly inferior  to  the  remainder  of  the  lot  or 
parcel,  a  separate  sample  otherwise  complying 
with  these  instructions  shall  be  taken  from  such 
portion  and  from  the  remaining  portion.     There 


48 

shall  be  filed  with  such  sample  a  statement  show- 
ing the  estimated  quantity  of  each  portion  of 
the  rice  from  which  each  sample  was  taken. 

SAMPLING  DEVICES 

MILLED    AND    BROWN    RICE    SACK    TRIER 

For  obtaining  a  representative  sample  from 
sacked  milled  rice  or  sacked  brown  rice  the  use 
of  the  trier  shown  in  Figure  1  is  recommended. 

The  use  of  such  a  trier  makes  it  possible  for 
the  sampler  to  note  the  condition  of  rice  in  the 
centers  of  the  sacks.  To  obtain  a  sample  from 
the  center  of  the  pocket  the  core  is  inserted  in 
the  trier,  the  trier  is  pushed  into  the  sack,  the 
core  is  removed,  and  the  trier  is  allowed  to  fill 
with  rice. 

When  the  rice  in  a  sack  is  uniformly  dry  and 
of  good  quality  it  is  not  so  necessary  to  examine 
the  center  of  the  pocket,  but  if  the  rice  has  been 
excessively  damp  it  is  highly  essential  that  the 
quality  of  the  rice  in  the  center  of  the  pocket  be 
determined  before  placing  a  grade  on  the  lot. 


49 


^ 


^ 


i^ 


k 


O 


~C3 
O 

O 

o 


o 


o 
O 

c 

O 
P 


Fig.  1.— Milled  rice  sack  trier  (probe).  Used 
for  obtaining  a  representative  sample  from 
sacks  (pockets)  of  milled  and  brown  rice. 


50 


BULK     RICE     TRIER      (PROBE)      AND     SAMPLING 

CANVAS 

For  obtaining  a  representative  sample  from  a 
carload  of  bulk  rice  the  use  of  the  double  tube, 
separate  compartment  grain  trier  (probe)  shown 
in  Figure  2  is  recommended. 

The  use  of  such  a  trier  makes  it  possible  for 
the  sampler  to  note  any  unevenness  in  loading 
and  to  ascertain  the  approximate  location  and 
quantity  of  any  mixture  of  rice  or  of  dirty,  heat- 
ing, or  damp  spots,  etc.,  found  in  any  part  of  the 
rice.  To  assist  in  doing  this  it  is  advisable  to 
use  a  canvas  5  by  2  feet  in  dimensions  on  which 
to  empty  the  grain  from  the  trier.  The  grain 
should  be  emptied  lengthwise  on  the  canvas, 
each  separate  trierful  apart  from  the  others,  so 
that  the  grain  from  each  compartment  can  be 
noted  separately. 

SAMPLE    DIVIDER     (BOERNER    SAMPLER) 

After  a  representative  sample  of  the  lot  or 
parcel  of  rice  to  be  graded  is  obtained,  it  is 
usually  necessary  to  reduce  its  size  considerably, 
in  order  that  the  grade  may  be  determined  by 
careful  analysis.  To  reduce  the  size  of  a  sample 
of  rice  containing  broken  kernels  or  foreign  sub- 
stances of  different  specific  gravity  or  size  than 
of  the  rice  with  which  they  are  mixed,  and  at  the 
same  time  obtain  a  sample  as  representative  as 
the  original,  is  hardly  possible  except  by  mechan- 
ical means. 


51 


>&-//v/v£->p  ruae 


-OUT£R    TUBE 
OPENING  IN  TUBES 


INNER   TUBE 

i,  "outer  tube 


COtfPADTMCUr 


B 


Fig.  2. — Bulk  rice  trier  (probe).  Double-tubed,  sepa- 
rate-compartment trier  (probe),  recommended  by  the 
Department  of  Agriculture  for  sampling  bulk  rough 
rice.  A,  Trier  closed;  B,  trier  open;  C,  cross  section 
showing  double  tubes;  D,  sectional  view;  and  E,  lon- 
gitudinal view  showing  compartments 


52 

Figure  3  shows  a  device,  generally  referred  to 
as  the  '^Boerner  sampler/'  which  will  divide  a 
sample  of  milled  or  brown  rice  into  smaller  por- 
tions and  still  maintain  the  proper  proportions 
for  the  various  factors  of  the  original  sample. 
In  the  operation  of  this  device  the  rice  is  placed 
in  a  hopper  at  the  top  of  the  machine  and 
released,  when  it  passes  through  an  opening  at 
the  bottom  of  the  hopper,  down  the  sides  of  a 
cone,  the  point  of  which  is  directly  under  the 
center  of  the  opening.  Around  the  base  of  the 
cone  are  36  pockets  or  openings.  The  rice  falling 
down  the  sides  of  the  cone  is  cut  into  36  sepa- 
rate streams,  which,  a  little  farther  on,  merge 
into  two  streams.  Streams  Nos.  1,  3,  5,  etc., 
unite  into  one  stream  which  empties  into  one 
receptacle,  and  streams  Nos.  2,  4,  6,  8,  etc., 
unite  into  another  stream  which  empties  into  a 
second  receptacle.  Each  time  the  rice  is  put 
through  the  device  the  lot  is  split  approximately 
in  half.  The  rice  falling  into  one  of  the  recep- 
tacles is  again  put  through  the  device,  and  this 
is  repeated  until  the  size  sample  desired  is 
obtained. 

A  modified  form  of  the  Boerner  sampler  is  used 
for  reducing  the  size  of  a  sample  of  rough  rice. 
Figure  4  shows  the  modified  Boerner  sampler. 
The  operation  of  this  device  is  the  same  as  for 
the  Boerner  sampler  described  in  the  previous 
paragraph. 

The  Boerner  sampler  illustrated  in  Figure  3  is 
fully  described  in  United  States  Department  of 
Agriculture  Bulletin  No.  287.  The  modified 
Boerner  sampler  is  fully  described  in  United 
States  Department  of  Agriculture  Bulletin  No. 
857, 


^>6/crs  tv///c//  sAvc/r 

//V70 /A^A^S/F /7AVA/£Z 


//yA/£/? /Ty/VA/£Z 


r£j>? /7yywv/FL 


> 


■:w 


EXACTS  nw/<y/ 


B 

Fig.  3.— Sample  divider  (Boerner  sampler)  used  for  sampling 
milled  and  brown  rice.  A,  vertical  cross  section  of  device 
showing  paths  taken  by  the  material  in  passing  from  the 
hopper  to  the  containers;  B,  cross  section  of  the  device  at  the 
base  of  the  cone 


54 


Fig.  4. — Modified  Boerner  sampler.  For  use  in 
obtaining  a  representative  portion  from  a  larger 
sample  of  rough  rice  for  analyses  purposes 


65 


METHOD  OF  MAKING  MOISTURE  TESTS 

Owing  to  the  numerous  methods  of  making 
moisture  determinations  and  the  wide  variations 
in  the  results  obtained  by  the  different  methods 
the  tester  and  method  described  in  Bulletin 
1375  of  the  Bureau  of  Agricultural  Economics, 
United  States  Department  of  Agriculture,  have 
been  designated  as  the  standard  on  which  the 
grades  are  based.  This  in  no  way  precludes  the 
use  of  other  methods  of  making  moisture  deter- 
minations, so  long  as  the  results  are  corrected 
to  conform  to  those  secured  by  the  standard 
method  specified.  Figure  5  represents  a  sec- 
tional \'iew  of  the  oflBcial  standard  moisture 
tester. 

In  making  moisture  tests,  use  the  quantities 
of  oil  and  grain  and  extitiguish  the  flame  as  listed 
in  the  following  table  of  specifications: 


Kind  of  grain 


Head  rice  (milled)- 
Second  head  rice_- 

Screenings  rice 

Brewers'  rice 

Brown  rice 

Koaghrioe 

Wheat 

Shelled  com 

Oats 

Rye 

Grain  sorghums 

Barley 

Flaxseed 


Oil  in 
flask 

\-v  eigct 
of  grain 

sniishthe 

in  flask 

flame  at— 

C.c. 

Grams 

*»C. 

UoO 

100 

200 

1150 

100 

200 

»150 

100 

200 

M50 

100 

200 

UoO 

100 

200 

150 

100 

200 

150 

100 

180 

150 

100 

190 

150 

350 

195 

150 

100 

175 

150 

100 

190 

150 

100 

190 

150 

100 

175 

1  Use  glass  wool  pad  2  inches  in  diameter  and  one-fourth  inch 
thick  in  bottom  of  flask. 

*  Use  double-walled  flask  TDept.  of  Agr.  Bulletin  No.  1375;. 

'  Use  special  graduate  which  is  one-half  of  the  volume  of  the 
regular  graduate;  however,  the  regular  graduate  may  be  used 
by  doubUng  the  moisture  te^t  reading. 


Fig.  5. — Moisture  tester.  Sectional  view  of 
the  official  moisture  tester,  showing  the 
various  parts  properly  connected  for  use; 
A,  distillation  flask  in  position  three- 
eighths  of  an  inch  above  the  wire  gauze 


57 

Si>ecial  points  for  consideration: 
^l)  Install  the  moisture  tester  in  a  place  where 
it  will  not  be  exix>sed  to  strong  air  currents. 

(2)  The  standard  tester  is  equipi>ed  for  heat- 
ing with  illuminating  gas. 

(3)  Keep  the  wire  gauze  with  asbestos  center 
in  good  condition  and  so  adjusted  that  the  flame 
plays  directly  in  the  center  of  the  asbestos. 

(4)  Place  the  flask  so  that  the  bottom  of  the 
flAsk  is  not  less  than  three-eighths  of  an  inch 
above  the  wire  gauze. 

(o)  See  that  the  column  of  mercury'  in  the 
thermometer  is  continuous;  if  broken  it  should 
be  shaken  down. 

(6)  Thoroughly  mix  the  sample  before  weigh- 
ing for  tests;  and  unless  the  test  is  to  be  made 
inmiediately  upon  its  arrival  in  the  oflSce,  place 
in  air-tight  container. 

(7j  Make  tests  in  duplicate,  and  if  duplicates 
YSLTV  over  three-tenths  of  1  per  cent  make  another 
test. 

(8)  Adjust  the  thermometers  so  that  four-fifths 
of  the  mercury  bulb  is  submerged  in  the  grain  and 
oil  after  the  grain  has  been  placed  in  the  flask. 
(See  to  the  adjustment  each  time.  Do  not 
c'^ess.) 

9)  Use  correctly  graduated  thermometers 
and  graduates. 

(lOj  Do  not  use  mushj'  rubber  stoppers  as 
they  absorb  some  of  the  moisture  that  should 
pass  into  the  graduates. 

(11)  Clean  and  dry  each  graduate  before  using 
for  a  test.  (Do  not  let  them  show  any  moisture 
in  the  bottom  or  along  the  sides.) 


58 

(12)  Do  not  use  oil  directly  from  the  previous 
test.  Empty  used  flasks  into  a  large  storage 
can  and  never  directly  into  the  oil-measuring 
device. 

(13)  Keep  a  good  circulation  of  cold  water 
through  the  condenser  tank. 

(14)  Adjust  the  heating  apparatus  so  that  the 
required  temperature  is  reached  in  20  minutes. 
A  longer  time  will  give  results  too  low  and  a 
shorter  time,  too  high. 

(15)  If  the  moisture  content  of  the  sample  is 
high  so  that  there  is  a  tendency  to  boil  over, 
lower  the  flame  until  a  considerable  portion  of 
the  water  is  distilled  over. 

(16)  Cut  off  the  heat  at  the  exact  temperature 
prescribed  for  each  grain. 

(17)  After  the  flame  is  extinguished  a  slight 
gradual  rise  in  temperature  is  to  be  expected.  A 
sudden  increase  or  sudden  decrease  in  tempera- 
ture of  several  degrees  indicates,  that  the  flame 
was  too  intense  during  the  latter  part  of  the 
heating,  and  the  test  should  be  repeated. 

(18)  Do  not  remove  covers,  nor  remove  ther- 
mometers until  the  temperature  recedes  to 
160°  C. 

(19)  After  the  temperature  has  fallen  to 
160°  C.  or  lower,  disconnect  thermometer  and 
then  the  delivery  tube. 

(20)  Read  the  percentage  of  moisture,  in  the 
graduated  cylinder  after  all  the  drops  clinging 
to  the  sides  of  the  graduates  have  been  shaken 
down.  The  reading  is  taken  beneath  the  layer 
of  oil  on  top  of  the  water. 


59 

(21)  Results  of  tests  need  not  be  expressed 
more  closely  than  one-tenth  of  1  per  cent. 

(22)  If  the  water  which  distills  over  is  dis- 
colored, the  substance  has  evidently  been  burned 
and  the  test  should  be  repeated. 

(23)  When  machine  is  not  in  use  keep  ther- 
mometers connected  in  the  flasks  and  the  flasks 
connected  with  the  distilling  tubes  in  the  same 
manner  as  for  making  a  test. 

(24)  Before  making  a  test  in  a  new  flask,  or 
before  using  a  machine  that  has  not  been  in 
use  for  a  24-hour  period,  a  test  should  be  made 
on  a  preliminary  sample  so  that  all  the  flasks 
will  be  uniform  in  condition. 

(25)  Place  scales  on  a  firm  supf>ort  and  see 
at    they    are    in    balance    before    making    a 

weighing. 

(26)  The  specific  directions  given  above  and 
in  Department  of  Agriculture  BulietiQ  No.  1375 
for  making  tests  do  not  apply  to  modified  forms 
of  testers. 


60 


DETERMINATION  OF  MILLING  QUALITY  OF  ROUGH 
RICE 

SMITH    SHELLING    DEVICE 

The  Smith  shelling  device  illustrated  in  Figure 
6  is  specified  as  the  standard  method  for  making 
shellings  of  rough  rice  for  the  purpose  of  deter- 
mining its  milling  quality.  The  percentage  of 
admixtures  of  red  rice,  damaged  kernels,  and 
other  quality  factors  in  rough  rice  can  also  be 
determined  more  readily  after  the  hulls  have 
been  removed  with  the  shelling  device. 

The  Smith  shelling  device  is  fully  described 
in  mimeographed  circulars  USGSA-GI,  Nos.  34 
and  35,  issued  by  the  Bureau  of  Agricultural 
Economics,  United  States  Department  of  Agri- 
culture. 

In  making  shellings  of  rough  rice  it  is  impor- 
tant that  the  following  method  be  used : 

Use  only  samples  which  have  been  freshly 
drawn  or  samples  which  have  been  kept  in  air- 
tight containers  for  only  a  short  length  of  time. 
The  hardness  of  the  kernels  in  a  lot  will  not  be 
correctly  shown  by  a  shelling  made  of  a  sample 
of  rough  rice  which  has  been  allowed  to  remain 
in  the  open  air  or  which  has  been  stored  in  a 
paper  sack  or  similar  container. 

Use  a  50-gram  portion  of  rough  rice  for  the 
shelling.  This  portion  should  be  ''cut''  from 
the  sample  by  the  use  of  the  modified  Boerner 
sampler  illustrated  on  page  54.  Great  care 
should  be  taken  to  see  that  this  portion  is 
accurately  weighed. 


61 


Scale  in  inches 

I    I     I     I    I    I    L    I     I     I     I    I    I 


Fig.  6.— Smith  shelling  device.  Used  for  rubbing  the 
hulls  off  from  the  kernels  in  samples  of  rough  rice  to 
determine  its  milling  quality.  (A)  The  device  assem- 
bled on  a  table.  The  dotted  lines  show  the  position  of 
the  device  while  it  is  being  emptied.  (B)  Cross  section 
of  the  base  illustrating  the  hook  up  of  the  rubbing  block 


62 

Place  the  50-gram  portion  in  the  shelling  device 
and  set  the  machine  in  motion  by  starting  the 
motor.  The  device  is  equipped  with  an  auto- 
matic cut-off  switch  which  stops  the  machine 
after  the  rice  has  received  100  rubs.  Each  por- 
tion should  receive  300  rubs  when  testing  the 
rice  for  milling  quality. 

When  the  machine  stops  at  the  end  of  300  rubs 
the  rubbed  rice  is  removed  by  dumping  the  de- 
vice down  over  the  end  of  the  table  and  brushing 
the  hulls  and  rice  into  a  pan  fastened  to  the  end 
of  the  hopper.  Care  should  be  used  to  see  that 
all  of  the  rice  and  hulls  in  the  '^ shelling"  are 
brushed  into  this  pan,  leaving  nothing  in  the 
device  and  without  losing  any  of  the  kernels  or 
hulls. 

BATES    LABORATORY    ASPIRATOR 

The  Bates  laboratory  aspirator  is  recom- 
mended for  use  in  separating  the  loose  hulls  from 
the  '' rubbed"  rice.  This  apparatus  makes  it  pos- 
sible to  remove  the  loose  hulls  from  the  shelling 
without  the  loss  of  the  finely  broken  particles  of 
rice. 

After  the  loose  hulls  have  been  removed  from 
the  shelling  the  remaining  portion  may  be  ana- 
lyzed for  whole  and  broken  kernels,  red  rice,  and 
damaged  kernels,  or  any  other  factor  which  is 
more  readily  determined  with  the  hulls  removed. 


63 


Uhelling^ 

|(RiCE  and/ 
1      HULLS)/ 


Fig.   7. — Bates  laboratory  aspirator.    Used   for  removing 
the  hulls  from  rubbed  samples  (shellings)  of  rough  rice 

SIEVING    SHELLINGS    OF    ROUGH    RICE 

After  the  loose  hulls  have  been  removed  from 
a  ''shelling"  of  rough  rice  the  smaller  broken 
kernels  can  be  removed  from  the  rice  by  the 
use  of  a  Black-Shea  sieving  device.  (See 
description  of  the  device  on  p.  68.) 


64 

For  this  purpose  a  No.  63^  sieve  should  be 
placed  in  the  upper  deck  and  a  No.  53^  sieve 
should  be  placed  in  the  lower  deck  of  the  device. 
The  machine  should  be  set  in  motion,  tTie  shelling 
should  then  be  placed  in  the  hopper,  and  the 
machine  allowed  to  run  until  the  rice  has  passed 
over  or  through  the  sieves.  The  larger  pieces 
of  broken  kernels  which  are  not  removed  in  siev- 
ing can  be  readily  removed  from  the  whole 
kernels  by  hand  picking. 


65 

METHOD      OF     SIEVING      RICE      TO      DETERMINE 
BROKEN  KERNELS  AND  FOREIGN  MATERIAL 

The  standards  for  rice  specify  that  the  per- 
centage of  broken  kernels  present  in  each  milled 
and  brown  rice,  and  the  percentage  of  foreign 
material  and  finely  broken  kernels  in  rough  rice, 
shall  be  determined  by  the  use  of  certain  speci- 
fied sieves.     The  sieves  are  described  as  follows: 

No.  53^  sieve. — A  metal  sieve  perforated  with 
round  holes  five  and  one-half  sixty-fourths  inch 
in  diameter. 

No.  6  sieve. — A  metal  sieve  perforated  with 
round  holes  six  sixty-fourths  inch  in  diameter. 

No.  63^  sieve. — A  metal  sieve  perforated  with 
round  holes  sLx  and  one-half  sixty-fourths  inch 
in  diameter. 

No.  12  sieve. — A  metal  sieve  perforated  with 
round  holes  twelve  sixty-fourths  inch  in  diameter. 

It  is  essential  that  the  dimensions  of  the  per- 
forations of  the  sieves  used  be  exactly  as  stated 
above.  A  slight  variation  in  the  dimensions 
materially  influences  the  percentage  of  matter 
which  will  pass  through  the  sieve.  To  secure 
the  exact  size  it  is  necessary  that  the  perforations 
be  cut  with  dies  especially  made  for  the  purpose. 
Sieves  made  from  tin  or  galvanized  iron  with  an 
ordinary  punch  will  not  give  accurate  results. 
The  shape  and  arrangement  of  the  perforations 
are  shown  in  Figure  8. 


66 


N0.5'/2 


I.    ^      ^       i^      (^      9 


No.e 


NO.  6  V2 


NO.  12 


Fig.  8.— Illustrating  the  perforations  (full  size)  for  the  No. 
53^,  No.  6,  No.  6H,  and  No.  12  sieves  specified  in  the 
ofllcial  standards  for  rice 


BLACK-SHEA    SIEVING    DEVICE 

To  obtain  uniform  results  in  sieving  it  is 
essential  that  the  sievings  be  made  with  a 
mechanical  sieving  device.  The  Black-Shea 
sieving  device  illustrated  in  Figure  9  has  been 
adopted  as  the  standard  apparatus  for  making 
sievings  in  connection  with  the  grading  of  rice 
in  accordance  with  the  specifications  contained 
in  the  United  States  standards  for  milled,  brown, 
and  rough  rice. 


67 


Fig.  9.— Black-Shea  sieving  device,  operated  by  a  motor, 
adopted  by  the  United  States  Department  of  Agriculture 
in  connection  with  the  grading  of  milled  rice,  brown  rice, 
and  rough  rice 

The  essential  features  of  the  Black-Shea  sieving 
device  are:  A  hopper  which  feeds  the  rice  onto 
the  sieve,  in  which  the  rate  of  flow  of  the  rice 
onto  the  top  sieve  is  controlled  by  an  adjustable 
opening  or  gate  at  the  bottom  of  the  hopper;  a 
movable  sieve  frame  holding  two  sieves;  hoppers 
and  containers  located  at  the  end  and  under  the 
sieves  to  catch  the  material  which  passes  over  or 
through  the  sieves  as  the  case  may  be;  and  an 
electric  motor  to  give  the  sieve  frame  containing 
the  sieves  a  side-shake  motion. 


DETERMINING  BROKEN   KERNELS   IN   MILLED   RICE 

The  No.  5,  No.  5H,  and  No.  6  sieves  are 
specified  in  the  standards  for  determining  the 
broken  kernel  content  in  milled  rice. 

A  representative  portion  of  approximately  50 
grams  of  the  sample  being  graded  should  be 
used  for  making  the;  determination.     For  reliable 


68 

results  the  50-gram  portion  must  be  obtained 
from  the  original  sample  by  means  of  the 
Boerner  sampler. 

Place  the  50  grams  of  rice  to  be  tested  in  the 
receiving  hopper  of  the  Black-Shea  sieving 
device  and  start  the  motor.  Permit  the  machine 
to  operate  until  all  of  the  rice  has  either  passed 
over  or  through  the  sieves.  Usually  some  of  the 
larger  pieces  of  broken  kernels  will  become 
wedged  in  the  perforations. 

The  broken  kernels  of  rice  which  pass  through 
the  sieves  should  be  removed  and  weighed. 
Next  the  kernels  that  are  wedged  in  the  per- 
forations should  be  removed  from  the  sieves  and 
returned  to  the  rice  which  passed  over  the  sieve 
in  which  they  were  found. 

DETERMINING   BROKEN   KERNELS   IN   BROWN   RICE 

The  No.  63^  sieve  is  specified  in  the  standards 
for  determining  the  broken  kernel  content  in 
brown  rice. 

A  representative  portion  of  approximately  50 
grams  of  the  sample  being  graded  should  be 
tested  for  broken  kernel  content  by  means  of  the 
Black-Shea  sieving  device. 

The  methods  for  obtaining ,  a  representative 
portion  of  50  grams  and  of  making  the  sieving 
are  the  same  as  that  described  in  the  previous 
paragraph  for  the  determination  of  broken 
kernels  in  milled  rice. 

DETERMINING     FOREIGN     MATERIAL     AND     FINELY 
BROKEN    KERNELS    IN    ROUGH    RICE 

The  No.  63^  and  the  No.  12  sieves  are  specified 
in  the  standards  for  determining  the  foreign 
material  and  finely  broken  kernel  content  in 
rough  rice. 


69 

A  representative  portion  of  100  grams  of  the 
sample  being  graded  should  be  tested  by  means 
of  the  Black-Shea  sieving  device.  For  reliable 
results  the  100-gram  portion  should  be  obtained 
from  the  original  sample  by  means  of  the  Modi- 
fied Boerner  sampler. 

The  method  of  operating  the  Black-Shea 
sieving  device  in  this  determination  is  the  same 
as  the  method  described  for  operating  the  device 
in  determining  the  broken  kernel  content  in 
milled  rice. 

Any  kernels  of  rice,  either  singly  or  in  clusters, 
which  pass  over  the  No.  12  sieve  must  be  removed 
from  the  remaining  material  which  passed  over 
this  sieve  and  be  placed  with  the  rice  that  went 
through  this  sieve  but  which  passed  over  the 
No.  Q}4  sieve. 

The  mud  lumps,  cereal  grains,  weed  seeds,  and 
other  foreign  material  which  pass  over  the  No. 
12  sieve  together  with  all  of  the  material  of  every 
kind  which  passes  through  the  No.  63^  sieve 
function  as  ^'separable  foreign  material  and 
finely  broken  kernels." 

The  rice  which  passes  over  the  No.  6J^  sieve 
should  be  analyzed  for  mud  lumps,  cereal  grains, 
and  weed  seeds.  Mud  lumps  and  cereal  grains, 
when  found  in  this  portion  of  the  rice,  are  grad- 
ing factors,  and  the  sample  must  be  graded  for 
each  of  these  factors  according  to  the  limits  pre- 
scribed in  the  standards  on  pages  35  and  37. 
Weed  seeds  found  in  this  portion  determine 
whether  the  rice  is  of  a  straight  grade  or  is 
''seedy,"  ''very  seedy,"  or  "Sample  grade"  on 
account  of  seeds,  as  specified  in  the  standards 
on  pages  39  and  40. 


70 

APPARATUS  FOR  GRADING  ROUGH, 
BROWN,  AND  MILLED  RICE  ACCORDING 
TO  THE  OFFICIAL  STANDARDS 

For  the  information  of  persons  who  desire  to 
equip  laboratories  for  the  grading  of  rough  rice, 
brown  rice,  and  milled  rice  according  to  the  offi- 
cial standards  of  the  United  States  the  following 
equipment  is  regarded  as  essential: 

1.  Brown-Duvel  moisture  tester,  completely 
equipped  with  flasks,  certified  centigrade  ther- 
mometers to  read  correctly  from  170°  to  200°  C; 
graduates  of  25  c.  c.  capacity;  one-hole  rubber 
stoppers,  sizes  No.  5  and  No.  3;  condenser  tubes; 
150  c.  c.  oil-measuring  device;  supply  of  oil,  etc. 
(See  U.  S.  Department  of  Agriculture  Bulletin 
No.  1375;  also  fig.  5,  p.  56.) 

2.  Supply  of  glass  wool,  of  medium  fine  texture, 
for  use  in  flasks  in  making  moisture  tests. 

3.  Balance,  capacity  1,000  grams,  sensitive  to 
one-tenth  gram,  with  set  of  weights,  1  gram  to 
1,000  grams.     (Desirable,  but  not  essential.) 

4.  Balance,  capacity  500  grams,  sensitive  to 
one-tenth  gram,  with  set  of  weights,  1  gram  to 
500  grams. 

5.  Balance,  capacity  approximately  50  grams, 
graduated  beam  to  read  1  gram  and  fractions  of 
a  gram,  sensitive  to  one-tenth  gram,  with  set  of 
weights,  1  gram  to  50  grams. 

6.  A  Boerner  sampler  for  correctly  dividing  a 
sample  of  milled  rice  or  brown  rice  into  smaller 
portions  for  analysis  and  moisture  determina- 
tions. (See  U.  S.  Department  of  Agriculture 
Bulletin  No.  287;  also  fig.  3,  p.  53.) 

7.  A  modified  Boerner  sampler  for  correctly 
dividing  a  sample  of  rough  rice  into  smaller  por- 


71 

tions  for  analysis  and  moisture  determinations. 
(See  U.  S.  Department  of  Agriculture  Bulletin 
No.  857;  also  fig.  4,  p.  54.) 

8.  Black-Shea  sieving  machine  equipped  with 
motor  and  sieves: 

(a)  No.  12  sieve:  With  round  perforations 
twelve  sixty-fourths  inch  in  diameter,  made  to 
fit  snugly  into  the  sieving  machine. 

(6)  No.  6}/2  sieve:  With  round-  perforations 
six  and  one-half  sixty-fourths  inch  in  diameter, 
made  to  fit  snugly  into  the  sieving  machine. 

(c)  No.  6  sieve:  With  round  perforations  six 
sixty-fourths  inch  in  diameter,  made  to  fit  snugly 
into  the  sieving  machine. 

{d)  No.  53^  sieve:  With  round  perforations 
five  and  one-half  sixty-fourths  inch  in  diameter, 
made  to  fit  snugly  into  the  sieving  machine. 

9.  Smith  shelling  device,  equipped  with  motor 
and  automatic  cut-off  switch. 

10.  Bates  laboratory  aspirator  for  removing 
hulls  from  ^'shellings''  of  rough  rice. 

11.  Trier  for  bulk  rough  rice.  The  trier 
should  be  double-shelled  and  divided  into  com- 
partments, and  should  be  60  inches  long.  (See 
fig.  2,  p.  51.) 

12.  Sampling  canvas,  5  by  2  feet  in  dimensions, 
on  which  to  empty  the  rice  from  the  trier. 

13.  Trier  for  sacked  rough  rice. 

14.  Rice  trier  with  core  for  sampling  sacked 
milled  rice  and  brown  rice.     (See  fig.  1,  p.  49.) 

15.  Air-tight  containers  (sample  cans)  capac- 
ity approximately  500  grams. 

16.  Cloth  sample  bags,  waterproofed,  capac- 
ity at  least  2  quarts. 


72 

17.  Grain  pans,  with  spout  for  pouring  into 
other  containers. 

In  addition  to  the  apparatus  listed  above,  the 
following  equipment  will  be  found  convenient 
and  desirable: 

1.  Extra  moisture-testing  equipment:  Flasks, 
thermometers,  graduates,  rubber  stoppers,  test- 
tube  cleaners,  etc. 

2.  Five-gallon  oil  can  equipped  with  oil- 
measuring  device. 

3.  Five-gallon  oil  can  equipped  with  strainer 
funnel  and  faucet  to  recover  oil. 

4.  Five-gallon  refuse  can. 

5.  Small  funnel  to  fit  in  moisture 'flasks  for 
pouring  sample  into  flasks. 

6.  Tweezers  for  mechanical  analysis. 

7.  Small  grain  scoop. 

8.  Brush  for  cleaning  up  rice. 

9.  Heavy  table  for  handling  samples,  analysis, 
etc. 

10.  Furniture,  including  chairs,  stationery 
supplies,  files,  etc.,  to  keep  proper  records. 

FURTHER  INFORMATION 

For  further  information  regarding  the  inspec- 
tion and  grading  of  rice  in  accordance  with  the 
provisions  of  the  United  States  standards  for 
milled,  brown,  and  rough  rice,  apply  to  any 
Federal  field  office  of  rice  investigations  or  to  the 
Bureau  of  Agricultural  Economics,  United  States 
Department  of  Agriculture,  Washington,  D.  C. 


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